Jamaican Beef Patties by Missy

This is a recipe I tried last night. Took it off the Food network. In red are my notes/changes

Dough:
3 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons curry powder
1 cup cold butter or shortening
3/4 cup iced water
1 tablespoon vinegar
2 egg yolks
Egg wash (1 egg beaten with 1/4 cup water)Combine flour, salt, and curry powder in work bowl of food processor, pulse to combine. Add the butter or shortening and process until the mixture looks like fine crumbs. In a bowl combine water, vinegar, and egg yolks. Add wet mixture to work bowl and pulse until a ball forms. Cover dough in plastic wrap and let rest in refrigerator for 1/2 hour. The dough will be super gooey and sticky. Don't add more flour just put it in the fridge. I let this chill in the fridge for about 40 minutes. After it chilled it was very workable and not as sticky.
Filling:
2 tablespoons peanut oil
1 medium onion, diced
4 sprigs scallions, sliced
1 tablespoon fresh thyme
1/2 teaspoon Scotch Bonnet pepper, chopped I could not find this pepper in IL. So the closest was Habenero Chile. I would also add 1 teaspoon instead. Really had no heat to it what so ever with the 1/2
1 pound ground beef
1 teaspoon salt
Water
1 cup bread crumbs (add these slowly. You may not need as much or you may need a little more. You want a paste like look with it.
Fresh ground pepper
1-2 teaspoon Curry
1-2 teaspooon Maharaja curry

Heat oil in saucepan over medium heat, add onions, scallions, thyme, and Scotch bonnet peppers. When onion begins to soften, add ground beef, salt, and enough water to barely cover meat, simmer over low heat for 20 minutes. Add bread crumbs and adjust with salt and pepper, allow to cool.

Preheat the oven to 375 degrees F. Roll the dough out to 1/8-inch thick. Cut the dough into 6-inch circles. Place 2 tablespoons of the meat filling onto half of each dough round. We found if you packed more meat in it came out better in the end. I also found you need to move quickly for when the dough got to room temp it started to get sticky again. If you can I would work in small batches and just keep the dough (not using) in the fridge till ready. Brush the edges of the dough with the egg wash. Fold the dough over the filling to make a half moon shape and press to seal. Place the patties on a parchment lined cookie sheet and place in the oven for 25 to 35 minutes. ***If making the cocktail size, cut the dough into 3-inch circles.

Over all these did come out great! I am glad I added the extra spices to the meat. Seemed a bit bland before that point. The curry and Maharajah curry added a good flavor to this. (Neither of those are a hot curry spice.) It was not really a hot/spicy dish. Just lots of flavor with a hint of heat. I think adding more peppers or decreasing peppers will change the heat effect.