Haitian Beef Patties

In a large bowl, combine the flour and salt. Make a well in the center and pour in the ice water. Gently mix with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and refrigerate for at least 30 minutes. (30 minutes)

While the dough chills, prepare the shortening mixture. In a small bowl, mix the chilled shortening and butter until well combined. Keep chilled. (5 minutes)

On a lightly floured surface, roll the chilled dough into a rectangle approximately 1/4-inch thick. Spread half of the shortening mixture evenly over the dough. Fold one side of the rectangle towards the center, and spread the remaining shortening mixture on top. Fold the other side over, like folding a letter. Roll the dough again into a 1/4-inch thick rectangle. Fold it into thirds. Repeat this rolling and folding process once more to create layers. (30 minutes)

Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 8 hours, or preferably overnight. This allows the gluten to relax and the fat to firm up, resulting in a flakier crust. (8 hours)

While the dough chills, prepare the beef filling. Using a mortar and pestle, grind the shallots, parsley, garlic, and chili powder into a fine paste. This releases their aromatic oils and intensifies their flavor. (10 minutes)

In a large skillet over medium heat, brown the ground beef, breaking it up with a spoon. Drain off any excess grease. Stir in the shallot paste, diced onion, and beef broth. Cover and cook, stirring occasionally, until the onion is softened and the liquid is absorbed, about 10-15 minutes. Let the filling cool completely before assembling the patties. (20 minutes)

Preheat the oven to 375°F (190°C). Place a baking pan filled with water on the bottom rack of the oven to create steam, which will help the patties puff up beautifully. (15 minutes)

On a lightly floured surface, roll out the chilled dough to a rectangle approximately 1/8-inch thick. Using a 3-inch round cutter or a knife, cut out circles of dough. (10 minutes)

Place about 1 1/2 tablespoons of the cooled beef filling on one half of each dough circle. Fold the other half over to create a half-moon shape. Lightly press the edges with a fork to seal tightly. (15 minutes)

Transfer the filled patties to a baking sheet lined with parchment paper. Brush the tops and edges of the patties with the egg yolk wash for a golden-brown finish. (5 minutes)

Bake in the preheated oven for 30 minutes. Reduce the oven temperature to 300°F (150°C) and continue baking for another 20 minutes, or until the patties are golden brown and cooked through. (50 minutes)

Let the patties cool slightly on a wire rack before serving. Enjoy these delectable Haitian Beef Patties warm! (10 minutes)