Mix Well: Flour, sugar, beef bouillon, and turmeric, and curry powderAdd: Using a cheese grater, grate the cold butter into the flour mixture. Blend well using your hands to mix the flour mixture and butter. Add in the water. Mix to form a ball out of the dough. The dough should be the consistency of play dough. If the dough becomes to wet, add in a little more flour. Wrap and place into the fridge for 30 minutes.
For the Meat
Add oil to a large frying pan, add onion and saute for 5 minutes. Add garlic, green onion, scotch bonnet, beef bouillon (crumbled) and thyme. Saute for 2 more minutes. Add in the meat, cook and break up the meat using a potato masher. Once the meat is browned, drain in a colander. Add the meat mix back to the frying pan and add 1/2 cup water, 2 tbsp. ketchup, 2 tbsp. chili garlic sauce, and breadcrumbs. Cook until the mixture becomes thicker and blended well.
Assembling the Patties
Roll out the dough to 1/4 inch onto a floured surface. Using a small bowl flipped over, or you can use a 2-2 1/2 inch round cookie cutter form a circle in the dough. Add in 2-3 tbsp. meat to the middle of the dough. Fold the dough over, and seal with a fork. Continue this process until all of the dough is used. Brush the patties with the egg wash. You may also add a touch of maldon salt to the tops of the patty if you have it.
Bake:
Preheat Oven to 350 degreesPlace the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes or until nicely golden brown. Serve warm with a side of sour cream.