In a mixing bowl, combine the flour, cold cubed butter, vegetable shortening, turmeric, Jamaican curry powder, salt, and sugar. Mix until the mixture resembles coarse crumbs.

Gradually add the ice-cold water, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

In a skillet, heat the neutral oil over medium heat. Add the diced onion and cook until softened.

Stir in the chopped scallions, minced garlic, and Scotch bonnet pepper. Sauté for a few minutes until fragrant.

Add the ground beef to the skillet, breaking it apart as it cooks. Season with Jamaican curry powder, allspice, thyme, black pepper, and salt.

Pour in the beef broth and let the mixture simmer until the beef is cooked through and the liquid has reduced. Stir in the breadcrumbs and mix well.

Remove the skillet from heat and allow the filling to cool slightly.

Preheat your oven to 200°C (400°F).

Roll out the chilled dough on a floured surface to about 3 mm thick. Cut out circles using a pastry cutter.

Place a spoonful of the beef filling in the center of each circle. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.

Arrange the patties on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until golden brown.

Let the patties cool slightly before serving.