Instructions

MAKE OR PREPARE THE PUFF PASTRY:
1. Combine all-purpose flour and salt in large bowl.
2. Cut in cold cubed butter until mixture has some pea-sized pieces remaining.
3. Mix ice water with white vinegar and gradually add until dough just comes together.
4. For flaky layers: Roll dough into 12x18-inch rectangle.
5. Fold in thirds like business letter, rotate 90 degrees.
6. Wrap and chill 30 minutes.
7. Repeat rolling, folding, rotating, and chilling 3 more times for total of 4 turns.
8. After final turn, wrap and chill 30 minutes minimum.

PREPARE THE JAMAICAN BEEF FILLING:
9. Heat vegetable oil in large skillet over medium-high heat.
10. Add ground beef and cook until browned, breaking up with spoon, about 8-10 minutes.
11. Add diced onion and minced garlic, cook until softened, about 5 minutes.
12. Known for putting spice in everything: Add Jamaican curry powder, ground allspice, minced seeded Scotch bonnet, thyme, paprika, pepper, and salt.
13. Toned down slightly because don't want to kill judges by seeding pepper.
14. Cook spices 2 minutes to bloom aromatic oils.
15. Add beef stock and tomato paste, stir to combine and simmer 10 minutes until thickened.
16. Stir in green onions and breadcrumbs to absorb excess moisture.
17. Heat is spot on: Taste and adjust seasoning if needed.
18. Cool completely in refrigerator at least 30 minutes before assembling.

CREATE THE FANTASTIC PLAIT:
19. Roll chilled pastry into 12x16-inch rectangle about 1/4-inch thick.
20. Transfer to parchment-lined baking sheet.
21. That plaiting is fantastic really really good: Cut diagonal strips about 1-1.5 inches wide along both long sides at 45-degree angle.
22. Leave center section about 4-5 inches wide intact as base for filling.
23. Spoon cooled Jamaican beef filling down center in even layer.
24. It's the prettiest plait I've ever done in my life: Starting at one end, fold strips over filling alternating from side to side.
25. Left strip crosses to right, then right strip crosses to left, continuing pattern creating woven appearance.
26. Holds together beautifully well: Fold any remaining pastry at ends to seal, pinch seams closed ensuring no gaps.

PREPARE FOR BAKING:
27. Beat egg thoroughly and brush entire surface with egg wash.
28. Get egg wash between braided strips and on all exposed surfaces.
29. Just say a little prayer: Aaron's hopeful moment!
30. Cut 2-3 small vents in top center for steam release.

BAKE WITH CORRECTED TIMING:
31. Preheat oven to 375°F with rack in center, allow 15 minutes to reach temperature.
32. Critical correction for slightly under baked: Bake 35-40 minutes rather than shorter time.
33. Pastry should be deep golden brown throughout including bottom, not pale anywhere.
34. It's holding well: Structure should be firm and pastry fully cooked and crisp.
35. If top browns too quickly, tent with foil during final 10 minutes.
36. Internal temperature should reach 165°F.

COOL AND SERVE:
37. Rest on sheet 10 minutes to allow filling to set.
38. Stunning well done: Transfer to serving board presenting beautiful braided pattern.
39. Full of flavor: Slice between braided sections using serrated knife.
40. You have done Jamaica proud: Serve warm or room temperature honoring Aaron's Jamaican heritage and grandmother's cooking influence.