Step 1: Prepare the Flavorful Filling

1. In a hot pan, cook the ground beef without oil until browned, then set aside.
2. In the same pan, heat olive oil and sauté the chopped onion until translucent.
3. Add the minced garlic, spring onion, and Scotch Bonnet pepper, cooking for another minute.
4. Return the browned beef to the pan, mixing well with the aromatics.
5. Stir in the paprika, black pepper, onion powder, oregano, and ketchup.
6. Pour in the broth and simmer for 15–20 minutes until about 2 tablespoons of liquid remain.

Step 2: Make the Buttery Crust

1. In a large mixing bowl, combine flour, salt, sugar, baking powder, curry powder, and turmeric.
2. Add the chilled butter cubes and mix with your hands until the mixture resembles coarse crumbs.
3. Pour in chilled water and gently gather the dough (do not knead).
4. Form the dough into a disc, cover with plastic wrap, and refrigerate for 40 minutes.

Step 3: Shape and Fill the Patties

1. Lightly dust your work surface and roll out the dough to 1/8-inch thickness.
2. Fold the dough into a square, then roll it out again and trim the edges.
3. Cut the dough into six smaller rectangles, reserving scraps to form an additional patty.
4. Fill each pastry with beef filling, leaving space around the edges.
5. Fold each crust in half and seal the edges by crimping with a fork.

Step 4: Bake to Golden Perfection

1. Preheat your oven to 350°F (180°C).
2. Place the patties on a parchment-lined baking sheet and brush with an egg wash (1 beaten egg + 1–2 tablespoons of water).
3. Bake for 25–30 minutes until golden brown and flaky.
4. Allow to cool slightly before serving.