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Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
Prepare pastry: Combine flour, 1 ½ teaspoons curry powder, and salt in a bowl. Cut in butter and shortening until mixture resembles coarse crumbs.
Stir in water until mixture forms a ball.
Shape dough into a log and cut it into 10 equal pieces. Roll each piece into a 6-inch circle (approximately ⅛-inch thick) on a lightly floured surface; set aside.
To make the beef filling: Melt butter in a skillet over medium heat. Sauté onion and diced Scotch bonnet pepper until soft, about 2 minutes. Stir in ground beef; season with 1 teaspoon curry powder, allspice, ground cloves, thyme, pepper, and salt. Cook, stirring constantly, until beef is evenly browned, 8 to 10 minutes. Crumble in bouillon cube and stir in ½ cup of water and browning sauce until well combined; add bay leaf and simmer until liquid is absorbed. Remove skillet from heat; discard bay leaf and stir in bread crumbs.
Spoon equal amounts of filling onto each pastry circle.
Fold over and press edges together, making a half-circle. Use the back of a fork to seal edges, then brush tops with beaten egg. Place pastries on a baking sheet.
Bake in the preheated oven until golden brown, about 30 minutes.