Instructions

• In a large mixing bowl, combine flour, turmeric, and salt. Add the diced cold butter. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs. Gradually add cold water, a little at a time, and mix until the dough comes together. Be careful not to overwork the dough. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• Heat vegetable oil in a skillet over medium heat. Add chopped onions and garlic and sauté until softened and translucent. Add ground beef to the skillet, breaking it up with a spoon. Cook until browned. Stir in curry powder, dried thyme, paprika, cayenne pepper, salt, and pepper. Cook for another minute. Pour in beef broth or water and simmer until most of the liquid has evaporated. Remove from heat and stir in breadcrumbs. Allow the filling to cool completely.
• Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. On a floured surface, roll out the chilled pastry dough to about 1/8 inch thickness. Using a round cutter (about 5 to 6 inches in diameter), cut out circles from the dough. Place a spoonful of the cooled beef filling onto one half of each pastry circle, leaving a border around the edges. Fold the other half of the pastry over the filling to create a half-moon shape. Press the edges together firmly to seal, then crimp the edges with a fork. Brush the tops of the patties with egg wash for a golden finish.
• Place the assembled patties on the prepared baking sheet. Bake in the preheated oven for 25 to 30 minutes, or until the pastry is golden brown and crisp.
• Let the patties cool for a few minutes before serving. The provided nutrition information is per patty, assuming the recipe makes 8 patties.