👨‍🍳 조리법

1. 1

   For the pastry: In a large bowl, whisk together flour, baking powder, and salt. Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add cold water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. 2

   For the filling: Heat vegetable oil in a skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and grated ginger, sauté for another minute until fragrant.

3. 3

   Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

4. 4

   Stir in curry powder, dried thyme, ground allspice, minced scotch bonnet pepper (if using), salt, and black pepper. Cook for 1-2 minutes until fragrant.

5. 5

   Add tomato paste and Worcestershire sauce. Stir well to combine. Add about 1/4 cup of water, bring to a simmer, and cook for 5-7 minutes, or until the sauce has thickened and the flavors have melded. Let the filling cool completely.

6. 6

   Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

7. 7

   On a lightly floured surface, roll out the chilled pastry dough to about 1/8-inch thickness. Cut out circles using a 5-6 inch round cutter.

8. 8

   Place a generous spoonful of the cooled beef filling onto one half of each pastry circle, leaving a border. Moisten the edges of the pastry with water. Fold the other half of the pastry over the filling to create a half-moon shape. Crimp the edges firmly with a fork to seal.

9. 9

   Place the assembled patties on the prepared baking sheets. Brush the tops with the beaten egg wash.

10. 10

    Bake for 25-30 minutes, or until the pastry is golden brown and crisp. Let cool slightly before serving.