MAKE THE PASTRY DOUGH

• In a medium bowl, add the flour, salt and sugar. Use a fork to combine.
  2 cups all purpose flour, 3/4 teaspoon kosher salt, 1 tablespoon granulated sugar
• Using a hand grater, grate the butter into the flour mixture.
  8 ounces butter
• Use your hands to incorporate the butter into the flour. Mix until mealy looking.
• Add the ice cold water in batches. Start with 5 tablespoons, and use a fork to mix it into the flour.
  8 - 10 tablespoons ice cold water
• Keep adding the cold water 1 tablespoon at a time and mixing to incorporate until the dough starts to look shaggy with no big patches of dry flour.
• Transfer onto a lightly floured work surface. Use the palm of your hands to knead into a rough dough.

  Note: Don't over knead as the butter will become too soft and dough will not be as flaky when baked.
• Once the dough sticks together in a cohesive manner, use the palm of your hand to pat it down to 1/2 to 3/4 inch thickness. Fold two sides into the middle. Then fold again into a book fold (i'e. fold one side into the center and then overlap the other side onto it.)
• Wrap the dough in plastic wrap and refrigerate for minimum two hours.

  Note: The dough can be made up to a day in advance. It can also be made up to a month in advance, wrap tightly and freeze) Defrost in the refrigerator before using.

MAKE THE FILLING:

• Heat a 3 quart chef's pan or a 12 inches skillet over medium heat.
• Add the olive oil. Saute the shallots and fresh thyme leaves for 2 minutes until fragrant.
  2 tablespoons extra virgin olive oil, 1 medium shallot, 1 teaspoon fresh thyme leaves
• Add the cumin seeds. Mix and cook 30 to 60 seconds until toasted and fragrant.
  1/2 teaspoon cumin seeds
• Add the garlic, scallions, ground cumin, harissa powder and habanero pepper. Mix and cook 30 seconds.
  2 small cloves garlic, 2 scallions, 1/2 teaspoon ground cumin, 1/2 teaspoon harissa powder, 1/2 habanero pepper
• Add in the turkey ground meat. Use a potato masher, or the back of a wooden spoon to break up the meat. Season with salt and freshly ground black pepper. Cook until no longer pink.

  Note: Use the potato masher as needed to break up any clumps of meat. You want the meat to be fine so that the pastry doesn't break when filled.
  1 pound turkey ground meat, 3/4 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper
• Add the cornstarch and water to a mixing cup. Stir to desolve the cornstarch. Pour it into the meat mixture. Mix to combine with the meat and cook until mostly evaporated and the meat mixture is moist but not wet.
  3/4 teaspoon cornstarch, 6 tablespoons water
• Add the chives and cilantro. Mix to combine. Turn off the heat. Set the meat mixture to cool before filling the pastry dough.
  1 tablespoon fresh chives, 1/4 cup fresh cilantro

LET'S SHAPE AND FILL THE PASTRY DOUGH AND BAKE

Preheat oven 425F/218C degrees

• Remove the pastry dough from the refrigerator and unwrap it. Generously flour a work surface. Using a rolling pin, roll the dough out to about 1/8 inch thickness or slightly thinner.

  Note: Be careful not to roll out overly thin as the filling will cause it to break.
• Use a 4/12 inch round cutter to cut out circles.This size cutter yields 12 to 13 circles.
• Use a 2 tablespoons measuring spoon to scoop one level tablespoons of the cooled turkey filling into the middle of each circle.

  Note: If using a one tablespoon measuring spoon, scoop two level tablespoons of the filling into each circle.
• Fold the dough into a half moon shape and use your fingers to press the ends to seal each patty tightly. Then use a fork to carefully create crimped edges.
• Place the patties on a sheet pan lined with parchment paper.
• Brush each patty lightly with egg wash. Pop the tray into the preheated oven and bake until golden - 20 to 25 minutes.

  Note: For even more flakiness, pop the sheet pan with the shaped patties into the refrigerator for 30 minutes before baking them.
• Remove from oven and cool slightly before serving. Enjoy.