In a large mixing bowl, combine organic all-purpose flour, baking powder, curry powder, turmeric, dried parsley, and thyme. Cut in cubed and grated cold butter until the mixture resembles coarse crumbs. Gradually stir in very cold almond milk until a dough forms. Shape the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour.

Heat a skillet over medium heat and add extra virgin olive oil. Once hot, burn the curry powder for about 1 minute until fragrant, then add chopped onion, minced garlic, and minced ginger. Sauté these aromatics for 3-4 minutes until softened.

Next, incorporate shredded chicken, additional curry powder, sea salt, allspice, and minced scotch bonnet peppers, stirring well to combine, then cook for another few minutes.

Pour in the full-fat coconut milk and organic chicken stock, stirring to blend. Bring the mixture to a gentle simmer over low heat, allowing it to thicken for about 5-7 minutes.

Stir occasionally, ensuring that the filling doesn’t stick to the bottom of the pan. The consistency should be creamy and rich.

Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Sprinkle the surface with grated frozen butter, fold the dough over, and roll it out again.

Using a round cutter, cut circles from the dough, brush the edges with egg wash, and place a spoonful of the chicken filling in the center. Fold the dough over and crimp the edges to seal, ensuring a secure filling.

Line a baking sheet with parchment paper and arrange the assembled flaky Jamaican curry chicken patties on it. Brush the tops with egg wash for a golden finish. Bake in the preheated oven for 20-25 minutes, or until the patties are beautifully golden brown and flaky.