In a mixing bowl, combine the flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.

Gradually add the cold water, mixing until the dough forms a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

In a skillet over medium heat, sauté the diced onion and minced garlic until soft.

Add the shredded chicken, curry powder, thyme, salt, and pepper. Stir and cook for about 5 minutes, allowing the flavors to meld together. Remove from heat and let cool.

On a floured surface, roll out the chilled dough to about 1/8-inch thickness.

Use a cookie cutter or a round bowl to cut out circles (about 5 inches in diameter).

Place a spoonful of the chicken mixture in the center of each dough circle. Fold the dough over to create a semi-circle and press the edges together to seal well.

Preheat your oven to 375°F (190°C). Arrange the patties on a baking sheet lined with parchment paper.

Brush the tops with the beaten egg for a golden finish. Bake for 25-30 minutes or until the patties are golden brown.

Allow the patties to cool slightly before serving. Enjoy as a snack, appetizer, or main course.