Preheat your oven to 425 degrees Fahrenheit (180 degress celsius).
In a large bowl mix together the flour, curry powder, salt and sugar.
Using your fingers rub in the butter and solid coconut oil.
Stop when it resembles breadcrumbs.
Add the water and knead and shape into a ball. Roll into a bowl.
The dough should be sticky but not too sticky.
Wrap the ball in plastic wrap (cling film) and place in the refrigerator for 20 minutes.
While the pastry is in the fridge, make the filling.
Add olive oil to a hot frying pan and gently saute the onions. Cook until softened. This should take around 2-3 minutes.
Add the garlic to the pan and cook until garlic is softened and aromatic.
Add your jackfruit, scotch bonnet, herbs and spices and the soy sauce.
Use a spatula to break up the jackfruit in the pan.
Add your water and let it come to a simmer then add the vegtetable stock cube and mix well then stir in the flour.
Mix well. Remove from heat and leave to cool.
Remove your pastry from the fridge and separate into 8 sections.
Use a rolling pin and roll out into a circle. You can use a bowl to make it into a perfect circle.
Add a couple of tablespoons of filling and place in. he centre ensuring you leave space at the edge.
Brush around the edges with the milk.
Fold over and use a fork to seal the edges.
Place them onto a baking sheet lined with parchment paper.
Brush each patty with the milk to help them brown.
Bake for 25 minutes or until golden brown in colour.