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1
For the pastry: Sift the flour, turmeric, and salt into a large bowl.
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2
Using your fingers, two knives, or a pastry blender, cut in the shortening and butter until mixture resembles coarse crumbs.
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3
Working quickly, add only enough water to form a firm dough.
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4
Do not overwork pastry.
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5
Form dough into a disc, wrap in plastic, and refrigerate for at least 1 1/2 hours or overnight.
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6
In a large skillet, heat the oil until hot but not smoking.
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7
Add the onion and cook until softened, about 4 minutes.
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8
Add the garlic and ginger and cook for 1 minute.
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9
Add the ground beef, turmeric, cumin, allspice, cardamom, hot peppers, and thyme and cook until the beef is browned and spices are fragrant, about 10 minutes.
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10
Add the scallions, parsley, tomatoes, and stock and simmer for about 25 minutes, until the flavors have come together and almost all of the liquid has evaporated.
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11
Season, to taste, with salt and pepper, remove from the heat and stir in the rum.
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12
Set aside to cool before assembling the patties.
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13
Preheat the oven to 400 degrees F.
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14
On a lightly floured surface, roll out pastry and cut into circles about 6 to 7 inches in diameter.
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15
Spoon a scant 1/4 cup of the cooled filling onto the center of one side of each circle, and lightly brush the edges of the circle with a little of the beaten egg yolk mixture.
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16
Fold the other half of the pastry over so that the edges meet, and use a fork to crimp the edges together.
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17
Lightly brush the top of each patty with a little of the beaten egg yolk mixture.
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18
Place the patties on parchment-lined baking sheets and bake until golden brown, about 30 minutes.
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19
Serve immediately.
