Jamaican Lentil Patties

Cuisine

Jamaican

Servings

8

Total time

1 hr 45 min

Prep

55 min

Cook

50 min

Difficulty

hard

Ingredients

• 1 Cup brown lentils - 1 cup (200 g), rinsed, 200 g equivalent; rinse before cooking.
• 4 Cup cold water - 4 cups (960 ml), divided, 960 ml equivalent; divided between dough, lentil cooking, and sealing patties.
• 3.13 Cup all-purpose flour - 3 cups plus 2 tablespoons (375 g), 375 g equivalent; divided with 3 cups for dough and 2 tablespoons for dusting.
• 1 Tablespoon ground turmeric - 1 tablespoon (9 g), 9 g equivalent.
• 1.5 Teaspoon fine salt - 1 1/2 teaspoons (9 g), divided, 9 g equivalent; divided with 1 teaspoon for dough and 1/2 teaspoon for filling.
• 0.75 Cup vegetable shortening - 3/4 cup (145 g), chilled, 145 g equivalent; chill and cut into small chunks before mixing into the dough.
• 1 Tablespoon vegetable oil - 1 tablespoon (15 ml), 15 ml equivalent.
• 1 Each yellow onion - 1 medium (200 g), finely diced, Medium onion, about 200 g.
• 4 Each scallions - 4 medium (60 g), thinly sliced, 60 g total equivalent.
• 1 Tablespoon curry powder - 1 tablespoon (6 g), 6 g equivalent.
• 0.5 Teaspoon ground allspice - 1/2 teaspoon (1 g), 1 g equivalent.
• 1 Tablespoon low-sodium soy sauce - 1 tablespoon (15 ml), 15 ml equivalent.

Instructions

1. Prep vegetables, lentils, and shortening

   1. 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.

2. Make and chill the pastry dough

   2. 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*.

3. Cook the lentils

   3. 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.

4. Sauté the aromatics and spices

   4. 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*.

5. Finish and cool the lentil filling

   5. 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*.

6. Roll and cut the pastry rounds

   6. 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.

7. Fill, seal, and vent the patties

   7. 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.

8. Bake until golden

   8. 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.