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Make the Pastry Base: In a bowl, combine flour, curry powder, turmeric, and sugar. Rub half of the frozen grated butter into the dry mixture with your fingertips. Gradually mix in cold water until a soft dough forms (do NOT over-knead). Wrap in clingfilm and refrigerate for 1 hour.
Cook the Filling: Sauté the onions, spring onions, garlic, ginger, and scotch bonnet with thyme. Stir in the mince and spices. Pour in the stock, soy sauce, Maggi, and sugar. Simmer until thickened, then stir in breadcrumbs to bind. Let it cool completely.
Laminate the Dough: Roll out the chilled dough, scatter over half of the remaining frozen butter, fold over, and roll again. Repeat with the last of the butter to create flaky layers. Wrap and chill for another 30 minutes.
Assemble & Bake: Roll out dough and cut circles using a small bowl. Top with spiced mince and cheese mix. Fold over, crimp edges with a fork to seal, and bake at 180°C for 15–20 minutes until golden and crisp.