In a large bowl, whisk together the flour, sugar, turmeric, curry powder, and salt.

Add tablespoon size vegan butter cubes and then use a fork or pastry cutter to combine together until crumbly, sand like texture.

Add in ¾ cup of water and mix with a spatula to form a dough. A 1 tbsp more at a time with remaining water if needed to form dough, do not over add water. Only mix until combined.

Place in fridge to set up for 30 minutes.

In a large skillet over medium low heat, add oil and saute onion until translucent (about 3-5 mins). Add garlic and cook 1 more minute until fragrant.

Add green onions and meatless crumbles. Stir together and cook for 2-3 minutes. Do not overcook.

Add in scotch bonnet pepper and seasonings (garam masala through onion powder). Stir well.

Add stock and let cook for 15-20 minutes on simmer (medium low heat) until liquid has reduced and mostly gone.

Add butter in and stir until melted.

Pour in ¼ cup Panko and stir. If still juicy, add 1 tbsp more at a time. *May not need all of the Panko. Don’t want it to be dry.

Let meat cool to warm. Do not add hot mixture to pastry dough.

Preheat oven to 400 degrees F. Get a small bowl of water. Set aside.

Evenly split dough into 12 equal pieces. *We prefer to use a scale for accuracy.

Lightly flour surface. Roll a piece into a ball, then roll with rolling pin to 6 inches.

Lightly brush the edges with water (very light).

Add 3-4 tbsp of mixture to one half of the dough circle. Fold to edges line up and use a fork to seal the edges.

Place on baking tray. Repeat with remaining dough and meat mixture.

Bake for 25-28 minutes on until golden and crispy.

Remove and let cool for at least 5 minutes. Serve warm.