DORITOS^® BBQ Crusted Jamaican Beef Patty

1 Pastry Dough: In a food processor, pulse DORITOS^® Sweet & Tangy BBQ Flavored Tortilla Chips until finely ground. Add flour and turmeric; pulse until combined. Add butter and pulse until mixture resembles coarse meal. Add cheddar and pulse just until combined. Drizzle in 1/3 cup ice water and vinegar; pulse just until incorporated.

2 Turn dough out onto lightly floured work surface. Knead for 2 to 3 turns to bring dough together. Divide dough in half. Shape each half into a disk and wrap in plastic wrap. Chill in refrigerator for at least 1 hour.

3 Filling: Transfer DORITOS^® to sealable plastic bag. Using rolling pin or your hands, coarsely crush.

4 In a large skillet set over medium-high heat, heat oil. Cook ground beef for 5 to 8 minutes or until starting to brown. Add onion, thyme, salt and pepper. Cook for 2 to 3 minutes or until onion is softened. Stir in jerk paste and curry powder. Cook for 2 minutes. Stir in 1/4 cup water; bring to a boil. Reduce heat to medium-low. Stir in coarsely crushed DORITOS^®. Cook, stirring occasionally, for 5 to 8 minutes or until all of the water is absorbed. Let cool completely.

5 Assembly: Preheat oven to 400°F.

6 In a small bowl, whisk together egg with 2 tbsp water.

7 Working with 1 portion of dough at a time, using lightly floured rolling pin, roll dough out on floured work surface to 1/8-inch thickness. Cut dough into 5-inch circles, rerolling scraps as needed. Roll out each circle into a 7-inch round.

8 Spoon 1 tbsp filling into center of dough circle. Fold each cheese half and place on filling then top with another 1 tbsp filling. Brush edges of pastry with egg wash. Fold dough over filling to make a half-moon shape. Using tines of fork, press edges to seal. Transfer to parchment paper–lined baking sheet. Repeat to make 16 patties. Brush tops of pastry with more egg wash.

9 Bake for 20 to 25 minutes or until pastry is golden brown. Let stand 5 minutes before serving.