Add vegetable oil to Dutch oven over medium-high. Sear beef until browned on all sides. Remove from Dutch oven. Add pancetta and sauté until rendered and crispy. Add mushrooms and sauté until browned. Add pearl onions and cook until browned. Add shallot, garlic, Scotch bonnet peppers, and ginger and sauté until fragrant. Add carrot and thyme and cook for two minutes. Add cloves, cinnamon sticks, allspice berries, and grated nutmeg, and stir in. Add red wine and beef stock. Add beef back to Dutch oven and bring to a simmer. Cover with a lid. Cook for two hours. Remove lid and reduce liquid for 15 minutes. Season with salt and pepper.
Preheat oven to 400 F (205 c).
Roll out both sheets of puff pastry. Using a ten centimeter cookie cutter, cut out rounds from both sheets. Mix butter and turmeric together. Brush butter over the top of rounds. Place rounds brushed-side down on a parchment paper-lined baking sheet. Brush the other side with the turmeric butter. Place another sheet of parchment paper over top. Place a second baking sheet on top to keep the rounds pressed down. Put in oven and bake for 12 minutes.
To plate, place one baked round of pastry in the centre of a plate. Top with a heaping serving of bourguignon stew. Garnish with chives. Place a second disk on top of the bourguignon, slightly askew. Repeat with the remaining rounds and bourguignon.