Jamaican Beef Patties (Filling)

Brown ground beef in a large sauté pan over medium-high heat, breaking meat into little bits. When beef is nearly cooked through, nudge meat to the side of the pan, reduce heat to medium and add onion, pepper, and garlic. Cook, stirring often, until vegetables have softened, 4 to 5 minutes.

Stir in the brown sugar, spices, salt, and pepper. Cook a few minutes, stirring, until the spices are well distributed and very fragrant.

Add the stock or broth and cook, stirring occasionally until most of the liquid has evaporated. Remove from heat and stir in the breadcrumbs. Let the mixture cool.

Preheat oven to 375ºF. Line cookie sheets with parchment paper.

On a floured surface, roll the half of the dough to 1/8 inch thickness. Cut into large circles, 5-7 inches across. (Use a large cookie cutter, cup, or bowl as a guide.) Add flour to the surface and rolling pin as needed to prevent sticking. Dough may be re-rolled.

Spoon 1 1/2 to 2 tablespoons of the meat filling onto each circle. Brush beaten egg white onto the inside edge of one half of the circle. Fold the circle in half, pressing the sides together. Crimp the edges using your fingers or the tines of a fork.

Brush with egg wash and bake for about 30 minutes. While the patties are baking, repeat with other half of dough and filling. Let stand 5 minutes before serving.

To make ahead, bake the patties and cool. Place on a cookie sheet and freeze in a single layer. Once frozen, transfer to a freezer container. To cook: bake frozen patties at 350ºF for 20 minutes or until warmed throughout.