In a medium sized bowl, stir together the flour, salt, and curry powder. Cut the butter into ~1/3 tbsp slices and use a pastry cutter to cut the butter into the flour until it resembles coarse crumbs.

Stir in water, 1 tbsp at a time, until a soft dough forms. Form dough into a ball and cover in plastic wrap. Place in refrigerator for at least 1 hour.

Heat olive oil in a large skillet over medium high heat. Add ground beef and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Brown for 3 to 4 minutes. Then, add onion, jalapeno, garlic, and green pepper. Continue cooking until beef is cooked through and onion is softened, about 5 minutes.

Add all spice, thyme, ketchup, worcestershire sauce, cayenne pepper, tumeric, beef broth, and 1/2 cup water. Stir until well combined. Reduce heat to low and let simmer for 10 minutes.

Remove from heat and stir in bread crumbs.

Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone baking mats.

In a small bowl, whisk together 1 egg and 1/2 tbsp water. Set aside.

Flour a working surface and roll dough until ~1/16" thickness or thinner. Cut out 5" round circles (will make about 18 rounds).

Fill each round with ~2 tbsp beef mixture. Fold circle in half and seal edges by pressing with your fingers or using a fork.

Place each filled pastry on baking sheet and brush tops lightly with egg wash.

Bake for 25-28 minutes, or until tops are golden brown. Serve warm with green onions.