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For the Pastry:
In a large bowl, combine the flour, cold butter, cold vegetable shortening, turmeric and salt. Use your fingertips to rub the fats into the flour until it resembles breadcrumbs.
Add the ice cold water and mix until a dough forms. Wrap in cling film and refrigerate for at least 30 minutes.
Grate the frozen butter over the chilled dough and fold it in. Wrap and refrigerate for another 30 minutes.
For the Beef Filling:
In a large bowl, combine the minced beef, onion, scallions, garlic, scotch bonnet, breadcrumbs, thyme, curry powder, jerk seasoning, smoked paprika, salt and pepper. Mix well until fully combined.
Heat the oil in a large skillet over medium-high heat. Add the beef mixture and cook, breaking it up with a wooden spoon, until browned, about 8-10 minutes.
Pour in the beef stock and bring to a simmer. Cook for 10-15 minutes, until the liquid has reduced and the filling is thick. Stir in the browning if using. Allow to cool completely before using.