Jamaican beef patties

To reheat a shop-bought patty, microwave about one minute, turning halfway, until the filling is piping hot.

Shred beef tallow on the large holes of a box grater, pick out large chunks, and hold it in the freezer.

Whisk flour, curry powder, turmeric, sugar and salt in a large bowl.

Rub cold cubed shortening into the flour until it breaks down into pea-sized pieces.

Mix in the frozen shredded suet, then add ice water slowly and mix gently until a cohesive dough forms that is tacky but not sticky.

Pat into a rectangle, wrap in plastic and chill 30 minutes.

Grind whole allspice to a powder and sieve out the large pieces.

Halve the scotch bonnet, remove seeds and ribs, and mince finely; leave the ribs in for more heat.

Finely chop the onion and thinly slice the scallion greens and whites.

Heat oil over medium-high until shimmering, add the onion and saute one to three minutes until the edges turn translucent.

Add scallions and scotch bonnet, cook two to three minutes until softened.

Push the aromatics aside, add oil and the ground beef, leave undisturbed one to two minutes to brown, then break up and cook three to five minutes until cooked through.

Stir in garlic powder, onion powder, ground allspice, thyme, breadcrumbs and browning sauce; cook one to two minutes, then add the ginger.

Deglaze with beef stock, scraping the bottom, and cook one to four minutes until some has evaporated but the beef is still moist.

Season with kosher salt and pepper and cool the filling completely.

On a well-floured surface roll the dough to a rectangle six to eight inches wide, 14 inches long and a third of an inch thick.

Pile shredded suet across the centre, fold one half over, sprinkle again, fold the other flap over like a pamphlet.

Roll out to 14 by 8 inches and repeat the suet lamination twice more, three times in total.

Fold into thirds once more without fat, wrap tightly and chill 45 minutes.

Divide the dough in half and roll one half to about 16 by 10 inches.

Place three piles of filling, about a third of a cup each, on the far half and fold the other half over.

Press out trapped air and press down firmly between the piles, then cut into separate patties.

Crimp the edges with a fork almost all the way through, pinching and rolling the edge to seal.

Trim the excess with a pizza cutter to give the rounded-edge rectangle shape; repeat with the second half.

Bake at 350F for 25 to 28 minutes until lightly puffed and heated through.

Cool on a wire rack about five minutes.

To reheat a baked and chilled patty, slice in half, stuff with cheese and microwave one to two minutes on medium power.