In a food processor, combine the flour, salt, curry powder, and turmeric powder until well combined.

Add the cold lard and butter and pulse. Pulse until the lard and butter are the size of a pea, then drizzle in the ice water just to bring together to a loose dough.

Transfer the dough to some plastic wrap, then shape into a disc. Cover well with plastic and allow the dough to chill completely in the fridge, at least one hour.

Add your leftover Butterball turkey to your food processor and blitz a few times until very fine (alternatively, you can finely chop your leftover turkey by hand).

In a large saucepan, heat the olive oil over medium heat.

Add the onions and garlic, and cook while stirring for 2-3 minutes.

Add the thyme, paprika, black pepper, curry, salt, and allspice and cook for another minute.

Add the scallions and scotch bonnet and cook for another minute.

Add the stock, bouillon, and then shredded turkey.

Cook, stirring often, for 2-3 minutes until all of the flavours have combined and the stock has cooked off completely. Set the mixture aside and allow to cool completely, at least 1 hour.

Preheat your oven to 350 degrees.

On a floured surface, roll out the dough to about 1/4" thick.

Using large cutters or a bowl, cut out evenly sized circles.

Fill each circle with about 3 tbsp of the turkey filling. Enclose each circle (to form a half-moon shape) then pinch each circle closed along the edges using a fork.

Transfer the filled patties to a lined baking sheet, then brush each with some egg wash. Bake for 25-30 minutes or until golden.  Enjoy!