1

In a medium saucepan, heat the oil over a medium heat. Add the onion, celery, garlic, chilli, and a pinch of salt. Cook for 3-4 minutes, stirring frequently. Add 1 tsp curry powder, the cumin, allspice, and thyme and stir for another 30 seconds. Transfer to large bowl. Add the lentils, yeast and vinegar and season. Using your hands, mix until the lentils are coarsely mashed.

2

Line 2 baking sheets with parchment paper. In a medium bowl, whisk the flour and remaining 2 tsp curry powder. In a small bowl, whisk the yogurt and 2 eggs and add to the dry ingredients. Mix until a dough forms.

3

Divide the dough in half, then cover and refrigerate 1 half. Roll the other half between 2 sheets of parchment paper to about ¼ inch thick. Using a 2-inch biscuit cutter, cut out 24 rounds of dough, gathering scraps and rerolling dough as needed. Repeat with remaining dough to make total of 48 rounds.

4

In a small bowl, beat the remaining egg with 1 tbsp water. Arrange 12 rounds each onto the prepared baking sheets. Spoon about 1 ½ tsp of the lentil filling in the centre of each round, leaving ½ -inch border, and brush edges with the egg wash. Top with the remaining dough rounds. Press around the edges to adhere the pastry rounds, then crimp the edges with a fork to seal. Freeze the patties for 30 minutes.

5

Preheat the oven to 230°C, brush the tops of the patties with egg wash. Bake for 15-20 minutes, until bottom crusts are deep golden brown.