MAKING THE CRUST: Set aside the cool milk and apple cider vinegar in a measuring cup. Whisk together all the flour, turmeric, parsley, thyme, salt, and garlic powder in a large mixing basin until well blended. Blend the cubed vegan butter sticks (or normal vegan butter) into the dry ingredients with a pastry blender until the mixture is "peas-like" and clumpy. Pour the chilled apple cider vinegar milk concoction over the dry ingredients and toss (mixing it together with one hand) til moist. Remember: If the ingredients are too dry, add 1 Tbsp cold water at a time until they are moist but not soggy! Knead and roll the dough into a sphere, then cover it in saran wrap, and gently flatten it before chilling for at least 1 hour. Remember: The dough will have a light golden tinge to it. Once cooked, it will deepen and turn golden. MAKING THE FILLING MIXTURE: Pour in the oil to a medium skillet set over medium-high heat. Once the pan is hot, add the onion and garlic and cook until aromatic and clear. Sauté the carrots and minced scotch bonnet peppers for 3-4 minutes, or until the vegetables are soft. Remove the pan from the heat. Toss together the chickpeas, cooked quinoa, sautéed vegetables, and spices in a large mixing bowl. With a pastry blender, mix all ingredients until they are incredibly crumbly and somewhat stick together. ASSEMBLY: Turn the oven to 350°F (180°C) and cover a baking sheet with parchment paper or a silicone mat. Retrieve the cold dough from the fridge and shape it into a big rectangle on a floured surface board (about 3 mm thick). Next, divide the dough into small-medium rectangles (3′′ broad by 4′′ long) until all of it is gone. Sparingly spread vegan butter on all rectangle incisions to guarantee the best possible seal! Put 1 tbsp veggie filling on one cut dough piece; gently cover with another rectangle piece, then slowly push the edges down. Thoroughly pinch the edges with a fork and arrange them on the baking tray. Continue until all of the patties are produced. Once they're all level on the sheet pan, use a fork to carefully poke a series of holes in the top layer. Coat all of the patties well with melted vegan butter and bake for 20-25 minutes, or until golden brown, and check that the filling is cooked through. Take them from the oven and put them aside to cool for a few minutes (about ten minutes).