Heat vegetable oil in a skillet over medium heat. Add diced onion and garlic, sautéing for 3-4 minutes until soft.

Add the ground beef to the skillet. Cook until browned, breaking it up into very small crumbles with a spatula. Drain excess fat if necessary.

Stir in the curry powder, thyme, allspice, minced scotch bonnet pepper, salt, and black pepper. Cook for 1 minute until fragrant.

Pour in the beef broth and stir. Sprinkle in the breadcrumbs and mix well. The mixture should become a thick, moist paste rather than loose meat. Remove from heat and let cool completely.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roll out the thawed puff pastry sheets slightly to smooth seams. Cut out 8 circles (approx. 5-6 inches wide) using a bowl or cutter.

Place about 2-3 tablespoons of the cooled beef mixture onto one half of each pastry circle.

Whisk the egg with the ground turmeric in a small bowl to create a yellow egg wash. Brush the edges of the pastry lightly with the wash.

Fold the dough over the filling to create a half-moon shape. Press the edges firmly with a fork to seal well.

Brush the tops of the patties generously with the remaining turmeric egg wash to achieve the signature golden-yellow color.

Bake for 20-25 minutes until the pastry is puffed and deep golden brown. Let cool for 5 minutes before serving.