In a large mixing bowl, combine organic all-purpose flour, baking powder, curry powder, turmeric, dried parsley, and thyme. Cut in the cubed butter and half of the grated butter until the mixture resembles coarse crumbs. Slowly add in cold almond milk until just moistened. Wrap in plastic wrap and chill for at least 1 hour.

Heat a skillet over medium heat and add extra virgin olive oil. Once hot, burn the curry powder for about 30 seconds to intensify its flavor. Then, add onion, garlic, and ginger, sautéing until translucent, about 3-4 minutes. Stir in chicken, seasonings, coconut milk, and stock. Simmer until thickened, approximately 5-7 minutes, then cool completely.

Once the dough has chilled, turn it onto a floured surface and roll to about 1/8 inch thick. Sprinkle remaining grated butter over the dough, fold, and roll again to create flaky layers. Cut circles using a large cookie cutter. Place a spoonful of cooled filling in the center, fold over, and crimp edges to seal.

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange patties on the sheet. Brush each with egg wash for a golden finish. Bake for 20-25 minutes until golden brown and flaky.