Start by mixing the flour, salt, sugar, and turmeric or curry powder in a large bowl. Cut in the cold butter or shortening until the mix looks like coarse crumbs.

Slowly add cold water and vinegar, mixing just until a soft dough forms. Don’t overwork it. Wrap in plastic and chill for at least 30 minutes.

In a skillet over medium heat, cook the ground beef until browned. Drain off the excess oil. Add chopped onions, garlic, scallions, and seasonings. Cook for a few minutes until everything’s soft and aromatic.

Stir in breadcrumbs and water or broth. Let it simmer just until the mix thickens a bit and holds together. Let it cool before filling the patties.

Roll your chilled dough out on a floured surface to about ⅛ inch thick. Cut out 6-inch circles using a bowl or cutter.

Spoon 2–3 tablespoons of cooled filling into the center of each. Fold over to form a half-moon shape. Seal the edges by pressing with a fork. Brush lightly with egg wash if desired.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and place patties with some space in between.

Bake for 25–30 minutes or until golden and crisp on the edges. Let them cool for a few minutes before eating.