Pastry Dough:

2 cups all-purpose flour
1 teaspoon turmeric powder
1 heaping teaspoon of fine grain sea salt (*see notes about salt)
3/4 cup butter (12 Tablespoons or 1 1/2 sticks), cubed and chilled
1/2 cup ice water

Make the Pastry Dough:

– Combine the flour, turmeric powder, and salt in a large bowl. Add butter.
- Using your fingertips, rub the butter and flour together. (I elected to use a pastry cutter) When the butter is the size of chickpeas, add the ice water just until the dough comes together.
- Dump the dough (it will be a shaggy mess with many large chunks of butter coated in flour) onto a floured work surface.
Using the palm of your hand, smear the butter and flour from one end of the pile of dough to the opposite end. Repeat this step until a structured dough forms (This was the fun part!) :-) (shouldn’t have chunks of butter showing, and it should not be a shaggy mess).
- Form the dough into a disk, wrap in plastic wrap and refrigerate, while you make the filling.

Make the Filling:

Mix thyme, chili powder, rosemary, and hot sauce (*and any extra spices you might dare to add) in a small bowl. Add to the ground beef and mix.
Heat oil in a deep skillet over medium heat then add bell pepper and onions (*any other veg you might wish to add for example, garlic).
Cook, stirring until softened, but not browned.
Add beef, breaking up any clumps.
Add enough water just to cover the meat (T.S.Gourmet used 1/2 cup...I used a little more).
Mix in salt to taste.
Simmer for 24 minutes to 30 min., until the meat is soft and the water has reduced to a sauce.
Set meat mixture aside and cool.

Assemble the Patties:

- Preheat oven to 375ºF.

- Remove the disk of dough from the refrigerator, and divide it in half. Roll out the dough on a floured surface until there is enough space for 6 circles to be cut (each about 5 inches across). You may need to re-roll the scraps to make all 6 patties. (I cut each half into 6 equal pieces instead and then rolled each piece into a 5" circle) :-)

- Once the filling has cooled completely, have a bowl of water and a fork on hand. Place about 1 ½ tablespoons of filling on the lower half of each circle of dough. (I used about 2 Tablespoons of filling in each circle) :-) Dip a finger into the water, and moisten the edge of the dough. Fold the top half over, pulling the dough gently. Crimp the edge with a fork, and transfer to a parchment-lined baking sheet. Repeat with remaining dough and filling. Brush each pastry (optional) with an egg wash. Bake for 22 to 25 minutes, until top crust is firm and golden. Serve warm.