Dough: Whisk together the flour, curry powder and salt in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
Stir in the egg and water until the dough is no longer crumbly. Wrap with plastic wrap and refrigerate while preparing the filling.
Filling: Heat the vegetable oil in a large frypan over medium heat. Cook and stir the onion, spring onion, garlic and jalapenos until the onion has softened and turned translucent; about 5 minutes.
Stir in the beef mince and cook until browned and crumbly; about 15 minutes. Drain excess fat from the frypan then stir in the thyme, curry powder, salt, black pepper and the water. Bring to a simmer, cover and cook until the water has evaporated.
Transfer the beef mixture to a food processor then sprinkle in the breadcrumbs and process until the mixture has become a paste.
Preheat an oven to 200 degrees C. Line two baking trays with baking paper.
To Assemble: Roll out the dough on a lightly floured surface until 5mm thick. Cut 20 15cm circles out of the dough.
Divide the beef mixture among half of the circles mounding in the centre. Place the unfilled circles over the filling and use a fork to seal the edges closed. Arrange on the baking trays.
Bake in the preheated oven until golden brown and hot on the inside; about 25 minutes.