Begin by making your pastry. Grate the cold butter into the flour, and crumble between your fingers until the flour resembles breadcrumbs.
Add the baking powder, curry powder, turmeric, dried parsley and dried thyme and stir well until combined.
Add the vinegar and stir in the buttermilk, a few tablespoons at a time, as you may not need all of the buttermilk. The dough should not be too sticky. Bring the dough together until it forms a ball.
Wrap and refrigerate for at least 1 hour.
To make the filling, add the scotch bonnet, onion, olive oil, garlic cloves, soy sauce, browning (if using), honey and all of the seasonings to a blender. Blend until smooth.
Drizzle some olive oil into a pan and turn up to medium heat. Cook the mince until it starts to brown.
Once the meat has browned, add the blended wet mix to the pan. Stir well and continue to cook for another 10 minutes.
Add the beef stock and simmer to reduce the liquid, this will take between 15 and 20 minutes.
Take the mince off the heat and stir in the breadcrumbs, peas and thyme. Allow the mince to cook completely before making the patties.
When you are ready to assemble the patties, preheat the oven to 200C/Gas 6.
Dust your surface with flour and roll the dough until about 3mm thick. Cut into medium sized circles using a plate or bowl. Add two tablespoons of the mince to one half of each circle of dough. Add the egg wash to the edge of the pastry and fold over, crimping fown the edges.
Brush the tops of each patty with the egg wash, add a few thyme leaves to the top, then bake in the oven for 15-20 minutes, or until crisp and golden.
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