In a large mixing bowl, whisk together flour, salt, and turmeric until evenly distributed. Add cold cubed butter and cut into the flour with a pastry cutter or fingertips until mixture resembles coarse breadcrumbs.

Sprinkle 6 tablespoons of ice water over the flour mixture and gently toss with a fork until the dough comes together, adding up to 2 more tablespoons of water as needed.

Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 20 minutes.

Heat vegetable oil in a skillet over medium-high heat. Add diced onion and cook for 2 to 3 minutes until translucent.

Add minced garlic and Scotch bonnet pepper and cook for 30 seconds until fragrant.

Add ground beef and cook for 5 to 7 minutes, breaking it into small pieces until browned.

Stir in fresh thyme, ground allspice, ground cumin, and black pepper and cook for 1 minute to bloom the spices.

Pour in water and add salt. Reduce heat to medium and simmer for 5 to 8 minutes until the mixture is dry.

Preheat oven to 375°F (190°C). On a lightly floured surface, roll out dough to 1/8-inch thickness and cut into 3-inch circles.

Place 2 tablespoons of cooled filling on one half of each circle, fold over, press edges to seal, and crimp with a fork.

Place patties on parchment-lined baking sheets and brush tops with egg wash (egg yolk mixed with water).

Bake for 25 to 30 minutes at 375°F (190°C) until deep golden brown. Cool on the sheet for 5 minutes, then transfer to a rack.