In the bowl of a food processor add flour, salt, curry powder, turmeric and butter. Pulse until mixture resembles a course crumble.

In a small bowl whisk together water, vinegar, and egg. Add wet ingredients to flour mixture and pulse until a ball of dough forms.

Wrap dough in plastic wrap and refrigerate for 1 hour.

Brown the ground beef and pork in a large skillet over medium-high heat, breaking meat up as you cook it for 8 minutes.

Stir in apples, onions, jerk seasoning, curry powder, garlic, cumin, cayenne pepper, salt and pepper. Cook for another 5 minutes.

On a lightly floured working surface roll out dough to 1/8 inch thickness. Use cookie cutter to cut out 12 4-inch x 2.5-inch rectangles. Rework the dough as needed.

In a small bowl whisk together egg and water.

Lay out six of the rectangles on a parchment lined baking sheet. Place 1/4 cup of the filling in the centre of each rectangle.

Brush edges with egg wash. Place a second rectangle on top of each patty to enclose the filling. Press edge with a fork to seal. Brush the outsides with egg wash and cut small steam holes.

Bake at 375°F (190°C) for 30 minutes or until dough is golden brown.