JAMAICAN BEEF HAND PIES

Makes: 1 6 hand pies

For the filling:

1 tablespoon plus 1 cup water, divided

¾ teaspoon salt

¼ teaspoon baking soda

1 pound lean ground beef

1 tablespoon vegetable oil

1 2 scallions, chopped fine

4 garlic cloves, minced

1 habanero pepper, stemmed, seeded and minced 1 teaspoon dried thyme

¾ teaspoon curry powder

¾ teaspoon ground allspice

½ teaspoon pepper

1 slice hearty white sandwich bread, torn into 1 -inch pieces

For the dough:

4 cups all-purpose flour

2 teaspoons table salt

1 teaspoon baking powder

8 tablespoons vegetable shortening, cut into 1 cup vegetable stock or broth

2 large eggs, lightly beaten

5 tablespoons vegetable oil, divided

½ cup fresh or frozen mango cubes, thawed 1 teaspoon honey

1 teaspoon white vinegar

1 tablespoon finely minced red onion Juice of 1 lime

2 tablespoons water ½ -inch pieces

1 . Make the filling: Combine 1 tablespoon water, salt and baking soda in a large bowl. Add beef and mix until thoroughly combined. Let sit at room temperature for 1 0 minutes.

2 . Heat oil in 1 2 -inch nonstick skillet over medium-high heat until just smoking. Add beef mixture and cook, breaking up meat with wooden spoon, until beginning to brown, 5 to 7 minutes. Add scallions, garlic, habanero, thyme, curry, allspice and pepper and cook, stirring frequently until scallions are softened, about 3 minutes.

3 . Add bread and remaining 1 cup water and stir to incorporate. Bring to boil, then reduce heat to low and simmer, stirring occasionally, until sauce thickens and coats beef, 8 to 1 0 minutes. Mash beef mixture with potato masher or fork until fine-textured and bread is fully incorporated, about 2 minutes. Transfer to a clean bowl and let cool completely.

4 . While meat cools, make the dough: Process flour, salt and baking powder in food processor until combined, about 3 seconds. Add shortening and pulse until mixture resembles coarse cornmeal, 6 to 8 pulses. Add broth and beaten eggs, and pulse until dough just comes together, about 5 pulses. Transfer dough to lightly floured counter and knead until dough forms smooth ball, about 2 0 seconds.

5 . Divide dough into 1 6 equal pieces. With your cupped hand, form each piece into smooth, tight ball. (Dough can be covered and refrigerated for up to 2 4 hours.)

6 . Adjust oven racks to upper-middle and lower-middle positions, place 1 rimmed baking sheet on each, and heat oven to 4 2 5 degrees.

7 . Working with 1 dough ball at a time, roll each dough ball on lightly floured surface into 6 -inch circle. (Don’t worry if it’s not perfect.) Place a scant ¼ cup meat filling in center of dough round. Brush edges of dough with water and fold dough over filling. Press to seal, trim any ragged edges and crimp edges with tines of a fork. Pierce the top of each hand pie once with a fork. (This allows steam to escape during baking.)

8 . Drizzle 2 tablespoons oil over the surface of each hot baking sheet, then return to oven for 2 minutes. Brush tops of hand pies with remaining 1 tablespoon oil.

9 . Carefully place half of the hand pies on each prepared sheet and bake until golden brown, 2 0 -2 5 minutes, switching and rotating sheets halfway through baking. Transfer pies to wire rack and let cool.

1 0 . Meanwhile, make the mango sauce by pureeing mango, honey, vinegar, onion, lime juice and water in blender or food processor until ingredients are smooth.

1 1 . Serve hand pies warm or at room temperature, with mango sauce for dipping.

— Adapted from “The Savory Baker” by America’s Test Kitchen