Jamaican Beef Patty

Preheat the oven to 400°F/204°C. Remove your dough from the fridge.

While the oven preheats, roll out the dough and fill the patties:

• Roll out the dough into a sheet as thin as you can go (around 1/8” or 3mm). Next, stamp out as many ~8” or 20cm circles as you can from the dough: trace your knife around a plate or lid as a guide.
• As you cut the dough into circles, lightly dust each with flour and set aside for the filling step.
• Any leftover dough can be rerolled and cut into remaining circles until you run out. You should be able to make 6-8 circles.

Now, you can fill each circle:

• Add about 65g or 1/8 of the filling to one-half of a dough circle. Fold the dough over and press the edges to seal the filling in, pushing out any air as you go. It should become a perfect half-circle pouch, with a sealed edge.
• Fold the sealed edge over itself back towards the filling, and then use a fork to crimp the folded edge all the way around.

Add the completed patty to a baking sheet. Repeat with remaining beef patty dough circles and filling.