JAMAICAN PATTIES
2 tbs olive oil
1 medium carrot, chopped into small cubes
1 green onion, finely chopped
1 garlic clove, minced
1 cup dried lentils
2 tsp fresh thyme
1 tbsp mild curry powder
1 tsp allspice
2 tsp sea salt or more to taste
1 tsp turmeric
4 cups water
Sauté carrot in olive oil until softened and then add spices.
Cook another minute. Add water, bring to a boil and then stir in lentils. Cover and simmer gently, checking periodically and adding more water to cook, if necessary. When beans are fully cooked and soft, remover cover and let mixture cool. Texture should then be firm, not watery.
Pie Dough
2 1/2 cups flour
1 tsp sea salt
3/4 cup olive oil
3/4 cup cold water
Combine salt and flour in a food processor and pulse about 15 times. Add oil and pulse 15 more times. Alernately, you could mix in a bowl and form a ball with your hands.
Add water and pulse until dough starts to form a ball. Add more water if necessary. Use your hands to remove dough, form a ball and flatten into a disc. Place in refrigerator for 30 minutes.
Roll each ball of dough into a 7 inch circle onto a floured baking sheet. Dough should be thin. Place enough cooled lentil mixture inside of each so they can close easily. Gently fold the other side of dough over the filling to form a half-moon. Seal edges with the times of a fork. Trim edges with a knife. Mix 1 tbs oil with turmeric and brush over the tops and bottoms of each patty. Pierce the tops of each patty a few times with a fork. Bake until edges are golden (about 15 minutes).