1. Sift the flour, salt and turmeric into a large bowl. Add the shortening and margarine mix into flour light using tips of fingers; continue mixing until the mixture resembles breadcrumbs. Add the cold water o make stiff dough. Lightly flour a clean work surface and roll out the dough until about ⅛inch thick. Cut out 8-inch circles. Place circles on a floured baking tray or on silicone paper and cover with silicone paper and leave to one side.
2. In a thick-bottomed pan melt butter/margarine and sauté the onions, garlic and scotch bonnet pepper until they are soft without colour. Add the minced beef, salt, pepper, curry powder and thyme; ground coriander, cumin and allspice mix well. Brown the meat for about 10 minutes, stirring occasionally.
3. Add the breadcrumbs and stock and combine all the ingredients well. Cover and simmer for about 10 –15 minutes, stirring occasionally. When all the liquid has been absorbed, the filling is ready. It should be moist but not watery. Remove pan from the heat. Preheat the oven to 400°F.
4. Uncover the dough circles and place 2-3 tablespoons of filling on half of each circle. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet or on silicone paper for 30 minutes or until the pastry is golden brown.