Add the onion, green onion, garlic, and scotch bonnet peppers to a mini food processor and blend into a smooth paste.

In a 2-quart pan, combine the ground beef, blended aromatics, and beef broth. Break up and stir the beef until it is fully loose in the liquid with no clumps, before turning on the heat. Place the saucepan over medium-high heat, stirring occasionally, until it starts to simmer and turn brown.

Stir in the thyme leaves, all-purpose seasoning, sugar, salt, allspice, nutmeg, ketchup.

Reduce the heat to medium and allow it to gently simmer. Simmer for 20 minutes, stirring now and then. Add the browning and stir.

In a small bowl, stir the breadcrumbs and water into a paste. Stir the paste into the beef. Simmer for an additional 1-2 minutes, until the mixture is thick and silky.

Let the filling cool and then refrigerate before filling the patties.

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

Add 4 ounces of the grated butter and toss through the flour until the mixture looks like coarse crumbs. Reserve the remaining 4 ounces of grated butter for laminating.

In a small bowl, whisk the egg yolk into the ice cold water. Drizzle into the flour a little at a time, stirring with a fork, until the dough just comes together. You may not need all the liquid.

Flatten into a rough rectangle, wrap, and refrigerate 30 minutes.

On a lightly floured surface, roll the chilled dough into a rectangle about ¼ inch thick. Scatter some of the reserved grated butter over the bottom two-thirds of the dough, leaving the top third bare.

Fold the bottom of the dough over the center, then add butter to the top third, and fold the dough onto that. Use a rolling pin to flatten it out.

Scatter more reserved butter over the bottom two-thirds of the dough and repeat the same fold. Continue rolling, adding butter, and folding 1 to 2 more times, until all the reserved butter has been used.

Shape the dough into a ball or rectangle, wrap it tightly in plastic wrap, and refrigerate for another 30 minutes before rolling and filling the patties.

Remove dough from fridge and divide into 8 equal portions and roll into balls. Roll out balls into 7-inch rounds, ⅛ inch thick.

Spoon about ¼ cup of cooled filling onto one half of each round, leaving a border around the edge.

Fold the dough over into a half-moon, and press the edges together. Crimp the sealed edge with a fork to lock it shut. Remove any excess dough with a pastry cutter or paring knife. Line two baking sheets with parchment paper. Place the patties on the lined baking sheets.

Refrigerate the assembled patties for 30 minutes, until firm. Meanwhile, preheat the oven to 375°F (190°C).

Bake in the preheated oven for 25 to 30 minutes, until the crust is golden and flaky.

Let cool a few minutes before serving.