Haitian Beef Patties

Place 3 cups of flour in a large bowl. Make a well in the center and add 1 cup of cold water and 1 teaspoon of salt. Mix lightly with a wooden spoon until the dough comes together. Cover with plastic wrap and chill for 30 minutes.

Mix 1 cup of vegetable shortening and 0.25 cup of butter together in a small bowl.

Transfer the dough to a flat work surface and roll into a rectangle about 1/4-inch thick. Spread half of the shortening mixture on top. Fold one side of the rectangle into the center, then spread the remaining shortening on top. Fold the other side over the first, like a letter. Roll into a 1/4-inch-thick rectangle and fold into thirds. Repeat the rolling and folding process one more time.

Wrap the dough with plastic wrap and chill for 8 hours to overnight.

Fill a baking pan with water and place it on the bottom rack of the oven. Preheat the oven to 375 degrees F.

Pound 2 chopped shallots, 2 teaspoons of chopped fresh parsley, 1 chopped garlic clove, and a pinch of chile powder into a paste using a mortar and pestle.

Cook 1 pound of ground beef in a large skillet over medium heat, stirring until browned, about 5 minutes. Stir in the shallot paste, 1 diced onion, and 1 tablespoon of beef broth. Cover and cook, stirring constantly, until the juices are absorbed, about 10 minutes. Let cool for 5 minutes.

Roll the chilled dough to a rectangle about 1/2-inch thick. Cut into 2 1/2-inch circles. Place 1 1/3 tablespoon of the beef mixture on one side of each circle. Fold and lightly press the edges to seal.

Transfer the filled patties to a baking sheet. Brush the tops and edges with 1 beaten egg yolk.

Bake in the preheated oven until puffy, about 30 minutes. Reduce the oven temperature to 300 degrees F and continue baking until golden brown, about 20 minutes.