Preparation Steps

• Make the filling: Heat vegetable oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
• Add the chopped onion, bell peppers, and minced garlic to the skillet. Cook until softened, about 5-7 minutes.
• Stir in the minced Scotch bonnet pepper, curry powder, allspice, thyme, salt, and black pepper. Cook for 1 minute until fragrant.
• Pour in the beef broth and bring to a simmer. Reduce heat and cook for about 10-15 minutes, or until the liquid has mostly evaporated and the filling is thick and flavorful. Let the filling cool completely.
• Make the dough: In a large bowl, whisk together flour, salt, and sugar. Cut in the shortening and cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
• Divide the dough into 12 equal portions. Flatten each portion into a disc. Roll each disc into a circle about 6 inches in diameter.
• Place a generous spoonful of the cooled beef filling in the center of each dough circle. Fold the dough in half to create a semi-circle, enclosing the filling. Crimp the edges with a fork to seal.
• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Place the assembled patties on the prepared baking sheet. Brush the tops with the beaten egg for an egg wash.
• Bake for 20-25 minutes, or until the patties are golden brown and cooked through.
• Let cool slightly before serving.