In a large mixing bowl, combine organic all-purpose flour, baking powder, curry powder, turmeric, dried parsley, and thyme. Use a pastry cutter to blend in the cubed and some grated cold salted butter until the mixture resembles coarse crumbs. Slowly add in cold unsweetened almond milk, stirring until the dough is just moistened. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to firm up.

Heat a tablespoon of extra virgin olive oil in a large skillet over medium heat. Add curry powder and sauté for about 1 minute until fragrant, then mix in chopped onion, minced garlic, and grated ginger. Cook for 3–4 minutes until softened, then stir in the cooked shredded chicken, chopped scotch bonnet pepper, sea salt, allspice, full-fat coconut milk, and chicken stock. Simmer for about 10–15 minutes until thickened, then allow to cool.

Once chilled, divide the dough into manageable portions on a lightly floured surface. Roll each portion out to about 1/8 inch thick and sprinkle with remaining grated butter before folding and rolling again for extra flakiness. Cut the dough into circles, using a 4-inch cutter. Place a spoonful of cooled filling on one half of each circle, brush the edges with egg wash, and fold over to seal, crimping the edges to ensure they’re well-sealed.

Preheat your oven to 375°F (190°C). Place the assembled patties on a baking sheet lined with parchment paper. Brush the tops with egg wash for a golden finish. Bake in the preheated oven for 20–25 minutes, or until they are puffed and golden brown. Keep an eye on them, and rotate the tray halfway through baking for even coloring. Let cool slightly before serving.