In a large mixing bowl, whisk together 2 cups of organic all-purpose flour, 1 teaspoon of baking powder, and 1 tablespoon each of curry and turmeric powders, along with a sprinkle of dried parsley and thyme. Blend in ½ cup of cubed butter until the mixture resembles coarse crumbs. Gradually pour in ½ cup of unsweetened almond milk, mixing until a dough forms. Wrap it in plastic wrap and chill in the refrigerator for at least 1 hour.

In a skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 chopped onion, 2 minced garlic cloves, and 1 tablespoon of freshly grated ginger, sautéing until soft and fragrant, about 5 minutes. Stir in 2 teaspoons of curry powder and toast it until it darkens slightly, releasing its flavor. Next, add 2 cups of cooked shredded chicken, along with seasonings, ½ cup of full-fat coconut milk, and ½ cup of chicken stock; simmer until thickened, around 10-15 minutes, stirring frequently.

On a lightly floured surface, roll out the chilled dough to about ¼ inch thick. Sprinkle the remaining grated butter over the dough, fold it over, and roll it again multiple times to achieve a flaky texture. Using a round cutter, cut out circles, then place a spoonful of the curry chicken filling in the center. Carefully fold the dough over and crimp the edges tightly to seal in the delicious flavors.

Preheat your oven to 375°F (190°C) while placing the shaped patties on a parchment-lined baking sheet. Brush the tops with an egg wash for a beautiful, glossy finish. Bake for 20-25 minutes or until they turn a delightful golden brown. Keep an eye on the patties to ensure they don’t over-bake, and let them cool slightly on a wire rack before serving.