Jamaican Beef Pies

In a large skillet, brown the ground beef. Drain most of the oil, leaving about 1 Tbl.

In the same skillet with the beef, add garlic, onions, and pepper. Cook until onions are slightly translucent. Add seasonings: thyme and curry. Cook for about 2-3 minutes.

Add beef broth and bring to a boil. Reduce heat and simmer for 20 minutes (adding water if necessary).

Remove from heat. Add breadcrumbs and butter and mix well. Taste, adding salt and pepper if needed. Set aside to cool. It takes about 30 minutes to cool. Make the dough while you wait.

Combine flour, salt, turmeric, and curry powder in a large bowl and mix well. Add the shortening and using a pastry blender or two forks, cut the shortening into the flour mixture.

This is what it should look like after cutting the shortening into the flour.

In a separate bowl, combine water, vinegar, and egg yolks.

Add wet mixture to the bowl, and with your hands, mix until a ball forms. Be sure not to over mix. You just want to mix it until it comes together. Cover the dough with plastic wrap and let rest in the refrigerator for at least 1/2 hour.

After your dough has rested and your filling has cooled, preheat oven to 375 degrees.

Roll the dough out to 1/8". Cut into circles. I use a Tupperware bowl as my pastry cutter.

Place filling in center of dough circle. You will want enough to make it full but not so much that you can't close it. Using a pastry brush, brush the edges with the egg wash mixture.

Fold over in half and using a fork, pinch the edges to seal.

Or alternately, if you have a pastry press, use that instead.

Place on baking sheet lined with tin foil and sprayed with Pam, making sure to leave room around each pie.

Brush each pie with egg wash mixture.

Bake at 375 degrees for 25-35 minutes or until golden brown. Remove from oven and serve.