In a large mixing bowl, whisk together flour, baking powder, curry powder, turmeric, parsley, and thyme. Incorporate cubed and half grated butter until crumbly. Stir in almond milk until dough forms. Chill for 1 hour.

Heat olive oil in a skillet, sauté onion, garlic, and ginger for 3-4 minutes. Add beef and scotch bonnet, cooking until browned (5-7 minutes). Stir in thyme, scallion, paprika, salt, and chicken stock, simmer for 10 minutes. Mix cornstarch with water, add to thicken. Let cool.

Roll out chilled dough to 1/8 inch thick. Sprinkle remaining butter, fold, and roll to create layers. Cut circles with a round cutter. Place beef filling on half, fold over and crimp edges to seal. Repeat until done.

Preheat oven to 375°F. Place patties on lined baking sheet. Brush with egg wash and bake for 20-25 minutes until puffed and golden. Let cool slightly before serving.