(Photography by Erik Putz, Food styling by Michael Elliott, prop styling by Rayna Marlee Schwartz)
The classic goes vegan.
, finely chopped
, finely chopped
1 1/2 cups
1 1/2 tbsp
Flaky Pie Dough
, (see Kitchen Tips, below, for recipe)
Heat a large frying pan over medium. Add 1 tbsp oil, then carrot. Cook until it starts to soften, 3 to 4 min. Stir in green onion and garlic. Cook 1 min.
Add lentils, thyme, curry powder, allspice and salt. Cook 1 min. Stir in 1¼ cups broth and 1/2 cup water. Boil, then reduce heat to medium-low. Simmer, covered, until lentils are tender and liquid is mostly absorbed, about 20 min.
Stir cornstarch with remaining ¼ cup broth in a small bowl. Stir cornstarch mixture and breadcrumbs into lentil mixture and cook, stirring until liquid is absorbed, 1 to 2 min. Scrape into a medium bowl and set aside to cool, 30 min. (If mixture is too hot, it will be more difficult to form the pastry.)
Position rack in centre of oven, then preheat to 375F.
Roll each ball of dough into a 7-in. circle on a floured counter. Place 3 tbsp of filling onto one side of each dough circle. Then fold other side of dough over filling to form a half moon. Seal edges with the tines of a fork. Trim edges with a knife. Transfer pastries onto two large baking sheets.
Stir remaining 1 tbsp oil with turmeric in a small bowl. Brush mixture over tops and bottoms of each patty. Use a fork to pierce top of each patty a few times. Bake, one sheet at a time, until edges of patties are golden, 12 to 14 min.
This recipe requires two batches of our Plant-based Flaky Pie Dough recipe. Divide each batch of dough into 4 equal pieces. You will have 8 total. Roll each into a ball and set on a plate. Cover with plastic. Chill in refrigerator, 20 to 30 min.