Make the dough: In a medium bowl, mix the flour, sugar, salt, and curry powder. Add the beef tallow and incorporate with your fingers (the texture should end up sandy). Slowly add the ice water to the bowl and start mixing with your hands. Once a ball forms, transfer to a clean surface and knead for 6 minutes or until smooth. Wrap the dough in plastic wrap, then rest in the fridge for at least 1 hour or up to 24 hours.
Make the beef filling: Add the canola oil to a large sauté pan and sweat the carrot, bell pepper, onion, and scotch bonnet. Combine all the ground spices, add to the pan, and bloom for 1 minute. Add the ground beef. Cook the beef almost all the way, breaking into small pieces. Stir in the pine nuts, raisins, and bread crumbs. Add the beef stock. Cover and cook for 10 minutes over medium-low heat until fully cooked. Cool completely.
Heat the oven to 350°F and line a sheet pan with parchment.
Dust a work surface with flour. Use a rolling pin to roll out the rested dough until 1/4-inch thick. Use a 6-inch ring mold to cut out rounds.
Repeat the above step with the dough trim—this time rolling out the dough to 1/8-inch thick.
Add 2 tablespoons of cooled filling to a dough round. Apply water to the edge of the dough, meet edges making a half moon, seal the edges with a fork.
Repeat the above step with the remaining dough rounds. Transfer the beef patties to the lined sheet pan.
Make an egg wash by beating together the 1 egg with 1 teaspoon of water and brush on top of each patty.