Make the pastry dough: In a large bowl, whisk together flour, turmeric, curry powder, and salt. Add cold butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs. Gradually add the ice water and mix until a dough forms. Flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour.

Prepare the beef filling: In a large skillet, heat oil over medium heat. Add onion, garlic, green onions, and Scotch bonnet pepper. Sauté for 2–3 minutes until fragrant.

Add the beef and seasonings: Add ground beef to the pan, breaking it apart with a spatula. Cook until browned. Stir in thyme, curry powder, allspice, paprika, salt, and pepper.

Simmer the mixture: Pour in beef broth and bring to a simmer. Cook for 5–7 minutes, allowing the flavors to meld and liquid to reduce. Stir in breadcrumbs if the mixture is too wet. Remove from heat and let cool to room temperature before assembling patties.

Preheat the oven: Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Roll out the dough: On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness. Use a bowl or cutter (about 5–6 inches in diameter) to cut circles from the dough.

Fill and seal the patties: Place about 2 tablespoons of beef filling on one half of each dough circle. Fold over the other half to form a half-moon shape. Press the edges with a fork to seal. Repeat with remaining dough and filling.

Brush and bake: Place patties on the prepared baking sheet. Brush tops with egg wash. Bake for 25–30 minutes, or until golden brown.

Cool slightly and serve: Let the patties cool for a few minutes before serving. They’re delicious on their own or with a side of mango chutney or hot sauce.