Jamaican Beef Patties

At this stage, you have two options for chilling the dough. You can cut it into 2 large pieces, wrap them tightly in plastic, and refrigerate for at least 30 minutes.

Alternatively, divide the dough into 10 to 12 equal pieces, arrange them on a platter or baking sheet, cover securely with plastic wrap, and chill for 30 minutes while you prepare the filling.

If you chilled the dough in 2 large pieces, lightly flour your work surface and rolling pin. Take one piece of dough and roll it out into a very large, thin circle. Use a bowl or a round cutter with about a 5-inch rim to cut out three circles from the rolled dough.

Place about 3 heaping tablespoons of the cooled filling onto one half of each dough circle. Dip a finger into water and moisten the edges of the pastry. Fold the other half over the filling and press firmly to seal the edges.

If you pre-cut the dough into individual pieces, work with one piece at a time on a lightly floured surface. Roll it out into a circle about 5 inches in diameter, or slightly larger. Don't worry if the edges aren't perfectly round.

Place 3 heaping tablespoons of the cooled filling onto one side of the circle. Dip a finger into water and moisten the edges of the pastry. Fold the other half over the filling and press firmly to seal the edges.