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In a large bowl, mix flour, salt, and turmeric powder. Cut in the cold butter and shortening using a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Wrap and refrigerate for at least 30 minutes.
Make the Filling:
Heat oil in a skillet over medium heat. Add onions, garlic, and Scotch bonnet pepper; sauté until soft. Add ground beef and cook until browned. Stir in tomato paste, thyme, curry powder, allspice, salt, and pepper. Pour in beef broth and simmer until mixture thickens and liquid reduces. Stir in scallions. Remove from heat and cool.
Assemble Patties:
Preheat oven to 375°F (190°C). Roll out dough on a floured surface to about 1/8-inch thick. Cut into 5-6 inch circles. Place a spoonful of beef filling on one half of each circle. Fold dough over to cover filling and press edges with a fork to seal.
Bake:
Place patties on a baking sheet lined with parchment paper. Optional: brush tops with beaten egg for a golden finish. Bake for 25-30 minutes or until golden brown.
Serving and Storage Tips:
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