In a large mixing bowl, whisk together the organic all-purpose flour, baking powder, curry powder, turmeric, and dried herbs until combined.

Incorporate the cubed butter using a pastry cutter or your fingertips until the mixture resembles pea-sized crumbs.

Gradually add the cold almond milk, just until the dough comes together, then refrigerate for at least 1 hour to solidify.

Heat the extra virgin olive oil in a skillet over medium heat.

Add the diced onion, garlic, and minced ginger, sautéing until they become fragrant and translucent, about 5 minutes.

Briefly burn the curry powder in the oil, then stir in the shredded chicken, scotch bonnet pepper, coconut milk, and chicken stock, simmering until the mixture thickens, about 8-10 minutes.

Allow it to cool completely.

After chilling the dough, turn it out onto a lightly floured surface. Roll it into a rectangle about 1/8 inch thick, then incorporate the remaining grated butter by folding and rolling it in.

Using a round cutter, cut the dough into circles. On one half of each circle, place a generous spoonful of the cooled filling, fold the dough over, and crimp the edges with a fork to seal tightly.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Arrange the assembled patties on the sheet, and brush the tops with an egg wash for a golden finish.

Bake the patties for 20-25 minutes or until they're beautifully golden brown and flaky.

Let them cool on a wire rack before serving to achieve the perfect texture.