Jamaican Beef Patty

• 1/3 cup neutral oil, such as vegetable ↔ Zamień
• 2 tablespoons annatto (or achiote) seeds ↔ Zamień
• 7 1/2 tablespoons cold vegetable shortening, cut into 7 pieces ↔ Zamień
• 7 1/2 tablespoons cold unsalted butter, cut into 2 pieces ↔ Zamień
• 4 1/2 cups all-purpose flour, plus more for dusting ↔ Zamień
• 1 tablespoon plus 1 1/2 teaspoons granulated sugar ↔ Zamień
• 3 1/2 teaspoons kosher salt ↔ Zamień
• 1 1/4 teaspoons ground turmeric ↔ Zamień
• 1 cup plus 2 tablespoons ice water, plus more as needed ↔ Zamień
• 6 tablespoons neutral oil, such as vegetable, divided ↔ Zamień
• 1 pound ground beef, preferably 80% lean ↔ Zamień
• 1/2 cup finely chopped yellow onion (1 small) ↔ Zamień
• 1 teaspoon peeled and finely grated ginger (from 1/2-inch piece) ↔ Zamień
• 1/2 cup finely chopped scallions (4 medium) ↔ Zamień
• 3 cloves garlic, minced ↔ Zamień
• 1 Scotch bonnet pepper, seeded and finely chopped (see recipe notes) ↔ Zamień
• 1 teaspoon ground allspice ↔ Zamień
• 1 teaspoon freshly ground black pepper ↔ Zamień
• 1 teaspoon Jamaican or Caribbean-style curry powder, preferably Betapac ↔ Zamień
• 1 cup hot water ↔ Zamień
• 1/2 cup plain dried breadcrumbs ↔ Zamień
• 1/2 cup finely chopped green bell pepper (1/2 medium) ↔ Zamień
• 1 tablespoon browning sauce, such as Grace ↔ Zamień
• 1 tablespoon soy sauce ↔ Zamień
• 2 teaspoons fresh thyme leaves ↔ Zamień
• 3/4 teaspoon kosher salt, plus more as needed ↔ Zamień
• 1 teaspoon Better Than Bouillon Roasted Beef Base ↔ Zamień
• 1 teaspoon paprika ↔ Zamień
• 1 teaspoon granulated sugar ↔ Zamień

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