In a large bowl, whisk together the flour, salt, sugar, Jamaican curry powder, and turmeric powder.

Using a pastry cutter, food processor, fork or your hands, cut in the cold butter and vegetable shortening until the mixture resembles coarse crumbs.

Gradually add the ice water, a few tablespoons at a time, mixing until the dough comes together and is no longer dry. Be careful not to overwork the dough.

Divide the dough into two equal portions, flatten them into disks, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

While the dough is chilling, make the chicken filling. In a large skillet, heat the canola oil over medium-high heat.

Add the onion and sauté until the onion begins to soften, about 2-3 minutes. Add the garlic and habanero pepper. Cook for another 30 seconds or until the garlic is fragrant.

Add the allspice, curry powder and turmeric powder to the pan and allow the spices to bloom for about 30 seconds.

Add the ground chicken and cook until browned and cooked through, stirring occasionally.

Add the green onion, thyme, ginger paste, breadcrumbs, and chicken broth. Stir to combine and let simmer until the mixture thickens but is not too dry. If the mixture gets too dry add a little bit more broth or water. If it's too loose, add a little bit more breadcrumbs.

Season with salt and pepper to taste. Remove from heat and let cool.

Preheat the oven to 375°F.

On a floured surface, roll out one of the dough disks to about 1/8 inch thickness into a rectangular shape. Dust the dough with additional flour as needed to prevent sticking.

Fold the dough into thirds like a letter, then turn it 90 degrees and fold into thirds again. Repeat this process 2-3 more times to create layers in the dough, which will make it flaky.

Separate dough into 10 equal pieces. Roll out each piece to about 1/8 inch thick circles.

Place a spoonful of the chicken filling onto each dough circle, leaving enough space around the edges to seal.

Fold the other half of the dough over the filling to enclose it, and press the edges together with your fingers (as we did) or with a fork. Repeat with the remaining dough and filling.

Lightly brush the tops of the patties with the egg wash.

Place the patties on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown. Let cool for a few minutes. Serve and enjoy!