Instructions

1. Heat 1/3 cup neutral oil and 2 tablespoons annatto seeds in a small (preferably light-colored) saucepan over medium-low heat, stirring or swirling occasionally, until the oil turns a rich orange and the seeds gently sizzle with small bubbles, 2 to 4 minutes. Turn off the heat and let sit for 15 to 20 minutes to infuse.
2. Pour through a fine-mesh strainer set over a small bowl. Discard the contents of the strainer. Let cool completely, 15 to 20 minutes. Meanwhile, prepare the shortening and butter for the dough.
3. Freeze 7 1/2 tablespoons cold vegetable shortening until firm, about 15 minutes. Freeze 7 1/2  tablespoons cold unsalted butter cut into two pieces until firm, about 15 minutes. Meanwhile, refrigerate a box grater, large bowl, and rolling pin. If your kitchen is warm, refrigerate 4 1/2 cups all-purpose flour.
4. Grate all of the frozen butter on the large holes of the box grater but keep the two portions separate. Freeze both until ready to use.
5. Whisk the flour, 1 tablespoon plus 1 1/2 teaspoons granulated sugar, 3 1/2 teaspoons kosher salt, and 1 1/4 teaspoons ground turmeric together in the chilled bowl. Add the shortening and rub it in with your fingers until uneven crumbs form with pieces no larger than a pea.
6. Drizzle in 4 1/2 tablespoons of the annatto oil. Work it through the flour mixture with your fingers; the flour will look streaked and patchy in spots.
7. Drizzle in 1 cup of the ice water a little at a time, mixing with your fingers as you go, until a hydrated, slightly smooth dough forms (it should not be wet or sticky). Add the remaining 2 tablespoons ice water only as needed, then add more ice water 1 tablespoon at a time if there are dry floury patches or the dough cracks apart when pressed. Form into a disc about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for 1 hour. Meanwhile, make the filling.
8. Heat 2 tablespoons of the neutral oil in a large high-sided skillet or Dutch oven over medium-high heat until shimmering. Add 1 pound ground beef and cook, breaking it into small pieces, until just cooked through, 5 to 6 minutes. Transfer the beef and any juices to a bowl.
9. Reduce the heat to medium. Heat 2 tablespoons of the neutral oil in the same skillet (no need to clean) until shimmering. Add 1/2 cup finely chopped yellow onion and 1 teaspoon peeled and finely grated ginger. Cook, stirring often, until the onion starts to soften, about 2 minutes.
10. Stir in 1/2 cup finely chopped scallions, 3 minced garlic cloves, 1 finely chopped Scotch bonnet pepper, 1 teaspoon ground allspice, and 1 teaspoon black pepper. Cook, stirring constantly, until fragrant, about 30 seconds.
11. Stir in the remaining 2 tablespoons neutral oil and 1 teaspoon Jamaican curry powder. Cook, stirring constantly, until the curry is fragrant, about 30 seconds.
12. Return the beef and juices to the skillet. Stir in 1 cup hot water, 1/2 cup plain breadcrumbs, 1/2 cup finely chopped green bell pepper, 1 tablespoon browning sauce, 1 tablespoon soy sauce, 2 teaspoons fresh thyme leaves, 3/4 teaspoon kosher salt, 1 teaspoon Better Than Bouillon Roasted Beef Base, 1 teaspoon paprika, and 1 teaspoon granulated sugar. Simmer until the filling is moist and thickened, 3 to 5 minutes. Taste and season with more kosher salt as needed.
13. While the filling is still warm, briefly pulse with an immersion blender directly in the skillet until the filling is paste-like and holds together, but still has some texture; do not blend until completely smooth. (Alternatively, let cool slightly, then pulse in a food processor or blender in batches 2 to 3 times, scraping down the sides as needed.) 
14. Transfer to a bowl and refrigerate until chilled, 1 to 2 hours.
15. Lightly flour a work surface and rolling pin. (If you’re worried about the dough staining your countertops, roll the dough out between parchment paper when laminating and cutting out rounds.) Unwrap the dough and gently tap it with the rolling pin a few times to soften it slightly and make it easier to roll. Roll the dough into a rough rectangle about 1/4-inch thick with a shorter side closer to you.
16. Remove one portion of frozen grated butter from the freezer. Scatter half of that portion across the middle third of the dough. Fold the bottom portion of the dough up and over the butter, and press down gently. Scatter the remaining butter from that portion over the folded section, then fold the top portion down over it, like folding a letter. Press the edges gently to help enclose the butter.
17. Rotate the dough 90 degrees so a short side faces you. Lightly flour the work surface and rolling pin again if needed, then roll the dough back into a rectangle about 1/4-inch thick. Repeat folding in the second portion of frozen grated butter.
18. Wrap tightly in plastic wrap and refrigerate for 30 minutes. If the dough feels soft, sticky, or the butter starts melting at any point, wrap it tightly and refrigerate for 20 minutes before continuing.
19. Scrape off and discard any solidified fat on the surface, sides, or bottom of the bowl of filling with a spoon.
20. Line a rimmed baking sheet with parchment paper. Have a small bowl of ice-cold water ready. Divide the dough into 3 pieces (13 to 14 ounces each). Wrap up two pieces in plastic wrap and refrigerate.
21. Lightly flour the work surface, rolling pin, and dough as needed. Roll the remaining dough out about 1/8-inch thick. Using a 6 to 7-inch wide round bowl or small plate as a guide, trace around the guide with a knife to cut out as many rounds as possible. If the dough feels soft, sticky, or the butter starts melting at any point, refrigerate for 15 to 20 minutes before continuing.
22. Gather the dough scraps, form into a ball, wrap in plastic wrap, and refrigerate.
23. Fill and fold one patty at a time: Spoon about 1/3 cup of the filling onto the lower half of a dough round, leaving a 1/2-inch border. Gently flatten the filling with the back of a spoon so it is not mounded too high.
24. Brush the edges of the round lightly with ice water. Fold the dough over the filling and press out any trapped air. Press the edges firmly to seal. Transfer the patty to the baking sheet and refrigerate. Repeat filling the remaining dough rounds.
25. Repeat rolling out and assembling patties from the remaining two portion of dough. Gather all the scraps together and repeat rolling out and assembling more patties until you run out of dough or filling.
26. Roll a ravioli cutter along the sealed edge of each patty to crimp and trim the excess dough at the same time. If you don’t have a ravioli cutter, crimp the edges with a fork or pastry wheel. Refrigerate until cold, 15 to 20 minutes. Meanwhile, heat the oven to 375°F.
27. Bake until the crust is set and lightly browned at the edges, 25 to 35 minutes. Let cool for 5 to 10 minutes.