To make the dough, place the all purpose flour, butter sliced in pieces, sugar, salt, curry powder, and turmeric into a food processor and pulse it a couple times.

Pour the water through the feed tube and continue to blend the mixture until it forms a ball of dough.

The dough will be slightly sticky and soft if it’s too sticky add more flour.

Wrap the dough and refrigerate for 20 minutes.

Preheat oven to 375 degrees F.

Heat a large skillet over medium-high heat with some vegetable oil.

Add the green onions and peppers to the skillet and cook fro 1 minute.

Stir in the garlic and cook until fragrant.

Add the beef to the skillet and crumble it as best as possible.

When the beef has browned, add the paprika, curry powder, thyme, granulated onion, granulated garlic, chicken stock, bread crumbs, soy sauce, salt, and pepper.

Cook the beef for 15-20 minutes over low heat, then let the beef mixture cool a bit.

Roll out the dough to 1/4 inch thick on a floured surface.

Cut out 5-inch rounds and add some meat filling to each round, careful not to overfill it.

Fold the dough over in half to close the empanada and use a fork to press the edges.

Bake the patties for 25-30 minutes.

Serve warm and enjoy!