http://cooking.nytimesn7cgmftshazwhfgzm37qxb44r64ytbb2dj3x62d2lljsciiyd.onion/recipes/1022994-jamaican-beef-patties
However, you add ice water in stages, mixing each time with hands/mixer until the dough JUST holds together: you don't have to use all the water.
The crust recipe above calls for 1/2 cup water first, adding the rest in stages if needed. To address Jen's valid concern, I'd probably start with 1/4 cup water if using butter.