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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.