Instructions

MAKE THE IMPROVED PUFF PASTRY (prepare 3+ hours ahead):
1. In large bowl, combine flour and salt.
2. Using pastry cutter or two knives, cut cold cubed butter into flour mixture until mixture has pea-sized butter pieces remaining (some larger pieces are good for lamination).
3. In small bowl, mix white vinegar with ice water.
4. Gradually add vinegar-water mixture to flour mixture, tossing with fork until dough just comes together (should still look shaggy, not smooth).
5. Turn dough onto lightly floured surface and gently shape into rough rectangle.
6. Roll dough into 12x8-inch rectangle, then fold into thirds like a letter (this is first fold).
7. Wrap tightly in plastic wrap and refrigerate 30 minutes.
8. Repeat rolling and folding process 3 more times (4 folds total), chilling 30 minutes between each fold to build proper laminated layers.
9. After final fold, wrap and refrigerate at least 1 hour before using.

PREPARE THE BROWN DOWN TECHNIQUE:
10. Combine all spice ingredients (allspice through salt) in small bowl and mix well.
11. Pat chicken thighs dry and season all sides with half of the spice mixture.
12. Heat vegetable oil in large Dutch oven or heavy-bottomed pot over medium-high heat.
13. Add 2 tablespoons brown sugar to hot oil and cook, stirring constantly, until sugar caramelizes and turns deep amber color (about 2-3 minutes). This creates the distinctive brown down base.
14. Immediately add seasoned chicken pieces to caramelized oil, skin-side down first, and sear 4-5 minutes per side until golden brown. Remove chicken and set aside (chicken will finish cooking in pie).

BUILD THE CARIBBEAN FILLING:
15. In same pot with caramelized oil base, add sliced onion and cook 3-4 minutes until beginning to soften.
16. Add chopped bell peppers and cook 2-3 minutes until slightly softened.
17. Add minced garlic, grated fresh ginger, and minced scotch bonnet peppers, cooking 1 minute until fragrant.
18. Add remaining spice mixture and cook 30 seconds, stirring constantly to prevent burning.
19. Pour in chicken stock, dark soy sauce, ketchup, 1 tablespoon brown sugar, and lime juice, stirring to combine and scrape up any browned bits.
20. Return seared chicken to pot along with cubed potatoes and sliced carrots.
21. Bring to boil, then reduce heat and simmer uncovered 15 minutes.
22. Add green beans and simmer 5 minutes more until vegetables are tender but not mushy.
23. In small bowl, whisk cornstarch with 3 tablespoons water to create smooth slurry.
24. Stir cornstarch slurry into simmering mixture and cook 2 minutes until thickened.
25. Remove from heat and cool completely before assembling pie (at least 1 hour, or refrigerate up to 1 day ahead).

ASSEMBLE THE PIE:
26. Preheat oven to 425°F (220°C).
27. Divide chilled pastry into two portions, one slightly larger for bottom crust.
28. On floured surface, roll larger portion into 12-inch circle and transfer to 9-inch deep-dish pie pan, allowing 1-inch overhang.
29. Fill pastry shell with cooled brown down chicken mixture, distributing evenly.
30. Roll remaining pastry into 10-inch circle for top crust.
31. Brush rim of bottom crust with beaten egg, then place top crust over filling.
32. Trim top crust to 1-inch overhang, then fold both crusts under and crimp edges decoratively to seal completely.
33. Cut 4-5 steam vents in center of top crust using sharp knife.
34. Brush entire top surface thoroughly with beaten egg wash for golden color.

ACHIEVE PROPER BAKING:
35. Place pie on bottom rack of preheated 425°F oven and bake 20 minutes for initial browning and pastry puffing.
36. Reduce temperature to 375°F (190°C) and continue baking 25-30 minutes until crust is deep golden brown and filling is bubbling through vents.
37. Test internal temperature with instant-read thermometer - filling should reach 165°F (74°C) in center.
38. If crust browns too quickly, cover edges with foil strips during final 10 minutes.
39. Cool on wire rack 15 minutes before serving to allow filling to set slightly.

STORAGE AND SERVING:
Serve warm for best flavor and texture
Store covered in refrigerator up to 3 days
Reheat individual portions in 350°F oven for 10-15 minutes
Can be assembled and frozen before baking; bake from frozen adding 15-20 minutes to cooking time