Spicy, flavorful beef stuffed in an amazing, easy, buttery dough. They come together quickly and fly off the table even faster. Incredible comfort food!
Heat the oil in a saucepan or deep skillet. Add the onions, garlic, paprika, allspice, curry powder, thyme, white pepper, chili powder, and chicken bouillon. Sauté for about 2 minutes.
This blooms the spices and builds a deep flavor base.
Add the ground beef, break it up, and cook until no longer pink. Add the breadcrumbs and about ½ cup of water, and simmer until slightly thickened.
Add the green onions and parsley, adjust the seasoning with salt and pepper, and optionally make the filling smoother with an immersion blender.
Blending the filling makes it easier to work with when assembling the patties.
Remove from the heat and let it cool. While it's cooling, make the crust.
Mix flour, sugar, salt, and turmeric in a food processor or by hand, and blend well. Grate in the butter and shortening and mix until you have coarse crumbs.
Keeping the butter and shortening very cold is key to a flaky crust.
Add the vinegar and water in small amounts, pulse or mix with your hands until combined, and the dough holds together in a ball.
Place the dough on a well-floured surface. Divide it evenly into two parts and roll them out.
Arrange six spoonfuls of filling on one side of each piece of dough, brush the seams with the egg wash, fold the other side of the dough over the filling, and cut with a pastry wheel or a sharp knife. If using a knife, crimp the edges with a fork.
You could also cut circles out, fill each circle, brush the edges with egg wash, fold, and crimp.
Refrigerate covered for about 30 minutes or until ready to bake.
Preheat the oven to 375°F (190°C).
Carefully arrange the patties on a baking sheet, brush them with the rest of the egg wash, and bake for about 30 minutes.
Serve warm and enjoy!