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PASTRY: Mix flour, turmeric, curry powder, salt and pepper. Rub in diced cold butter, then gradually add ice water until dough forms. Rest in fridge for 30 minutes. Roll out, grate ¼ cup frozen butter over dough, fold into thirds and repeat with remaining ¼ cup. Chill before rolling.
FILLING: Brown beef and remove. In the same pan, sauté onion, scallion, Scotch bonnet, garlic, ginger and thyme with a little oil. Add curry powder and cook until fragrant. Return beef, add stock, browning and soy sauce. Simmer until rich and flavourful. Season to taste.
TEXTURE: Blend white bread with a little water to form a paste and stir into beef. Blend ⅓ of the beef mixture until fine, then fold back into the filling. Cool completely.
ASSEMBLE: Roll pastry to roughly ⅛-inch thickness. Cut into circles, add filling, fold over and seal edges with a fork. Chill assembled patties for 15–20 minutes.
BAKE: Bake at 400–425°F for 25–30 minutes until beautifully golden, puffed and flaky.