Jamaican Lentil Patties

Finely dice yellow onion, thinly slice scallions, rinse brown lentils, and cut the chilled vegetable shortening into small chunks; keep the shortening cold until mixing.

Whisk 3 cups all-purpose flour, ground turmeric, and 1 teaspoon salt in a bowl. Cut in the shortening with a fork until the mixture has pea-size crumbs, then mix in 1/2 cup cold water plus more by the tablespoon until a shaggy dough forms; flatten, cover, and chill 30 minutes.

While the dough chills, combine rinsed lentils and 3 cups cold water in a saucepan. Bring to a boil, reduce to a simmer, and cook 18 to 22 minutes until tender but not mushy; drain well.

Heat vegetable oil in a skillet over medium heat. Cook yellow onion with the remaining 1/2 teaspoon salt for 5 minutes until softened, then stir in scallions, curry powder, and ground allspice for 1 minute.

Stir in drained lentils and soy sauce, then mash about half the lentils until the filling is thick and scoopable. Cook 2 to 3 minutes to dry it slightly, then cool 10 minutes.

Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Dust the counter with the remaining 2 tablespoons flour, roll the dough 1/8 inch thick, and cut 8 rounds, rerolling scraps once.

Place about 1/3 cup filling on each round, moisten the edges with a little cold water, fold into half-moons, and press to seal. Crimp edges with a fork and cut 2 small steam slits in each patty.

Bake 23 to 28 minutes, rotating the pan halfway, until the pastry is firm, flaky, and golden at the edges. Cool on the pan 5 minutes before serving.