1. Prepare the Spiced Pastry:

1. In a bowl, combine flour, turmeric, cumin seeds, and salt.
2. Add cold butter and rub into the flour until the mixture resembles coarse crumbs.
3. Gradually add cold water, kneading gently until a dough forms.
4. Wrap and chill for 30 minutes.

2. Make the Curried Chicken Filling:

1. Heat olive oil in a pan over medium heat.
2. Add onions and garlic, sautéing until soft.
3. Stir in diced chicken, curry powder, ginger, garam masala, salt, and pepper. Cook until the chicken is browned.
4. Pour in coconut milk or broth and simmer until thickened.
5. Let cool completely before assembling.

3. Assemble the Pastries:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out the pastry dough and cut into circles or ovals.
3. Spoon a portion of the filling onto one side of each pastry. Fold over and crimp the edges to seal.
4. Brush with egg wash and sprinkle with extra cumin seeds.

4. Bake & Serve:

1. Bake for 25-30 minutes, or until golden brown and crispy.
2. Let cool slightly before serving.
3. Enjoy with chutney, yogurt sauce, or a fresh salad!