Add the flour, curry powder, salt, baking powder, and cubed butter to a food processor. Pulse until the mixture resembles the texture of coarse sand.

Transfer the mixture to a large bowl and drizzle in the almond milk, starting with about 3/4 c. Stir with a spoon to bring the mixture together, and knead with your hands to create a dough. Add in a bit more almond milk as needed if the dough is too dry. It should come together quickly, and you may not need all of the almond milk.

Form the dough into a flat disc, and wrap it in plastic wrap. Refrigerate for 1 hour.

Heat a bit of olive oil in a large skillet over medium heat. Add the onion, garlic, and pepper, cooking for a few minutes until fragrant.

Add in the chickpeas, and cook for another 2-4 minutes. Use a fork to carefully mash the chickpeas so they resemble a paste, if desired.

Pour in the cooked quinoa and cook for four minutes.

Now, add in the thyme, ketchup and seasonings. Cook for 2 minutes.

Pour in the vegetable stock and gently deglaze the pan by scraping up any brown bits on the bottom. Cook for another 2-4 minutes, until the filling mixture thickens slightly.

Remove the filling from heat and allow to cool completely.

Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.

Roll the crust dough into a large square on a lightly floured surface. You want it the be about as thin as a nickel. Slice the dough into 8 squares using a knife or a pizza cutter.

Scoop about 1-2 tbsp of filling onto one half of each square. Fold the top half over to create a patty. Crimp the edges with a fork to seal.

Place each patty on the baking sheet, and brush the tips with an egg wash (or, non-dairy milk). Cut a small slit in the top of each patty to release steam.

Refrigerate for at least 20 minutes.

Bake the patties for about 20 minutes, until golden brown on the sides.