Dissolve all purpose seasoning in a cold water, in a small bowl. In a seperate bowl, work butter into flour until butter breaks up into tiny pieces. Slowly add water into mixture and knead until dough forms a ball. Refrigerate until ready to use.
In the meantime, heat oil in a medium pot, add curry powder and allow to cook for a few minutes until it thickens. Add garlic, onion and potatoes and stir. Add water and bring to a boil. Cook uncovered for 10 minutes or until potatoes are cooked. Add mixed vegetables, jerk seasoning and flour/water mixture. Cook until thickens and remove from heat.
Remove dough from fridge and roll out to about ⅛” thickness on a clean, floured surface. Cut out squares of dough aproximately 3″ x 3″ and spoon 2tbsp of filling in the centre of each square. Wet the edges with a little water, fold in half and use a fork to seal. Place on a baking tray and brush over with melted butter. Bake at 400°F for 20 – 25 minutes or unil golden brown.