2 tablespoons canola oil
½ yellow onion, finely chopped
4 scallion, finely chopped
1 clove garlic
1 tablespoon freshly picked thyme
1 scotch bonnet, seeded and finely chopped
¾ pound ground beef
1 tablespoon curry powder
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
½ cup water
1 package (2 sheets) puff pastry
1 egg, for egg wash
1 tablespoon water
2 teaspoons curry powder
Heat canola oil in a large saute pan over medium-high heat. Cook your onion, garlic, scallion, and scotch bonnet until brown and tender, about 5 minutes; stirring occasionally. Add the ground beef and brown evenly in the pan by moving the beef around with wooden spoon, about 10 minutes; season with salt and pepper. Stir in the tomato sauce and cook for 2 minutes. Stir in the water and deglaze the pan and reduce heat to low to simmer, about 10 minutes to thicken.
Preheat oven to 400 degrees Fahrenheit.
In a small bowl, whisk the together the egg, water, and curry powder.
On a floured surface, unfold the puff pastry and cut into 3-inch rounds. Fill each with 1 heaping tablespoon of filling. Fold in half and crimp the edges shut using a fork.
Place patties onto a prepared baking sheet tray lined with parchment paper. Brush with egg mixture and bake until golden in color, about 15 to 20 minutes.