Chill the flour, butter and lard, then pulse in a food processor with the spices and salt, until the mixture resembles coarse breadcrumbs.

Mix the water, vinegar and egg, then add the mixture to the food processor and pulse until a dough that holds together is formed.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

In a large sauté pan over medium-high heat, brown the minced beef, breaking up, and stirring occasionally.

When the beef is nearly cooked through, about 5 minutes, reduce heat to medium and add the garlic, onion, and pepper.

Cook, stirring, until the onions are translucent, approximately 5 minutes.

Add the curry and allspice, stir for 1 minute, and add the ketchup, and Worcestershire sauce.

Cook for an additional 5 minutes, adding a drop of water to moisten if necessary.

Season to taste and set aside.

Preheat the oven to 375°F (190°C).

Roll out the dough to an 1/8” thickness on a well-floured work surface.

Brush the edges of the dough with egg wash and fold over the filling to make a half-moon shape. Press the edges together to seal and crimp or use a fork to seal.

Set the patties on a baking tray lined with parchment and brush the tops lightly with the remaining egg wash.

Bake until the dough is golden brown and cooked through, about 25 minutes.

Place on a rack and let stand 5 minutes before serving.

Serve with a sweet chili sauce or yoghurt to balance the spicy flavours.