Make the dough

• Combine the flour, turmeric, curry powder, baking powder and salt in a bowl.
• Add the grated cold butter, white vinegar and ice-cold water.
• Mix gently without kneading excessively until a dough forms.

Rest the dough

• Wrap the dough and chill it in the fridge while preparing the filling.

Make the filling

• Sauté the onion, scallions, garlic, ginger and scotch bonnet.
• Add the ground beef and dry spices and cook until browned.
• Stir in the ketchup, soy sauce and bread crumbs and cook until very saucy.

Cool the filling

• Let the filling cool completely so it thickens.

Shape the patties

• Divide the dough into 12 even pieces.
• Roll each piece into an oval and brush with egg wash to help seal.
• Fill with the cooled filling, pinch closed with your fingers and a fork, and shape the edges with a knife or bench scraper.

Bake the patties

• Brush the patties with egg wash.
• Bake at 185 °C until golden.