Mya Allen

Combine flour, curry powder, turmeric, salt, and baking powder in a large bowl. Grate 1 cup of butter on a box grater and add to the dry ingredients. Mix the butter and half the shortening (¼ cup) into the flour mixture using just your fingertips breaking up any large chunks of butter/shortening. Gradually add buttermilk and mix until dough forms. Wrap in plastic and chill in the fridge for 30 minutes.
On a floured work surface, roll dough into a ½ inch thick rectangle and top with the remaining grated butter (1/2 cup) and shortening (¼ cup) in an even thin layer. Laminate the dough by folding it into thirds, like a letter. Dust the folded dough in flour and roll into a ½ inch thick rectangle again. Repeat folding for a total of 3 times. Wrap in plastic and chill in the fridge for 1 hour.
Meanwhile, make the beef filling. Heat oil in a large pan over medium high heat. Add garlic and ginger and cook until very fragrant, about 3 minutes. Add curry powder, allspice and jerk paste and cook, stirring often until nicely caramelized, about 3 minutes. Next, add onions, scallions and carrot and cook until soft. Next, stir in breadcrumbs and chicken stock and cook for about 2 minutes, until the breadcrumbs are hydrated and have absorbed the stock. Then add the beef and cook until browned, and cooked through, breaking up with a wooden spoon, 7-10 minutes. Season with salt and pepper as needed. Allow beef filling to cool completely before forming your patties.
Next assemble the patties. Working in batches, roll out the dough to ¼ inch thick and cut dough into desired size. I used a 5 inch round cookie cutter. Spoon a heaping tablespoon of the beef filling on one half of the dough, leaving space around the edges. Fold the dough in half creating a halfmoon shape and crimp the edges with a fork.
Place the patties on a lined baking sheet and chill in the fridge for 30 minutes. Cook in a preheated oven or air fryer at 400°F for about 15 minutes - depending on the size of your patties.