Method
1. Add all purpose flour, ground turmeric, fine sea salt and butter to a clean large mixing bowl
2. Using your fingertips, rub the butter and flour together
3. When the butter is the size of chickpeas, add the ice water just until the dough comes together
4. Drop the dough onto a floured work surface
5. Using the palm of your hand, smear the butter and flour from one end of the pile of dough to the opposite end. Repeat this step until a structured dough forms
6. Form the dough into a disk, wrap in plastic wrap and refrigerate, while you make the filling
7. Add fresh thyme, chili powder, dried rosemary, hot pepper sauce and ground beef to a clean large mixing bowl
8. Mix well then set aside
9. Heat oil in a deep skillet over medium heat
10. Add red bell pepper and onion to the medium cast iron skillet
11. Cook the bell peppers and onions and stir until softened, but not browned
12. Add the beef to the mixture, breaking up any clumps
13. Add enough water just to cover the meat and mix in salt
14. Simmer then set aside - 25 min
15. Let cool
16. Pre-heat oven - 190°C
17. Line a baking sheet with parchment paper
18. Remove the disk of dough from the refrigerator, and divide it in half. Roll out the dough on a floured surface until there is enough space for 6 circles to be cut
19. Once the filling has cooled completely, have a bowl of water and a fork on hand. Place about 1 ½ tablespoons of filling on the lower half of each circle of dough
20. Dip a finger in water and moisten the edge of the dough, then fold it over
21. Transfer to the parchment-lined baking sheet.
Repeat with remaining dough and filling
22. Bake until light golden - 25 min, 190°C
23. Serve immediately