Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion, red bell pepper, scotch bonnet, garlic, 2 TBSP curry powder, salt, thyme, and allspice; cook about 5 minutes until softened.

Add the ground beef and break it into pieces with a spoon. Cook, stirring frequently, until beef is fully cooked, about 5 minutes.

Stir in the breadcrumbs, then add the beef stock (or water) and cook until the liquid is absorbed. Remove from heat and let the filling cool completely.

Meanwhile, make the dough: whisk together the flour, 1 TBSP curry powder, and 1/2 tsp salt in a large bowl. Add the cold butter and cut/rub it into the flour until mostly pea-size pieces remain; do not overwork.

Sprinkle in about 1/2 cup of the ice cold water and gently mix with your fingers or a scraper. Add the remaining 2 TBSP (or a little more if needed) until the dough just comes together into a ball.

Divide the dough into 16 pieces (about 1 1/2 ounces / 43 g each). Roll each into a ball, smooth between palms, and chill on a plate for 10–15 minutes so they are easier to roll out.

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

On a lightly floured surface, roll each dough ball into a roughly 5-inch circle. Spoon a packed 1/4 cup of the cooled filling onto one half of the circle, leaving about a 1/2-inch border.

Fold the dough over to enclose the filling and pinch the edges to seal. Use the tines of a fork to crimp the edges for a tight seal. Repeat with remaining dough and filling.

Place sealed patties on the prepared baking sheets and chill in the refrigerator for about 10 minutes. Brush tops with the egg wash and bake 30–35 minutes, rotating pans halfway, until golden brown. Serve warm.