West Indian Veggie Patties

For the filling:

1. In a medium-size saute pan over medium-low heat, combine the coconut oil, the onion, cumin, cayenne, cilantro, thyme, salt and red lentils. Cook for 8 to 10 minutes, or until almost cooked. Add the garlic and cook for an additional 2 minutes. Stir in the coconut milk, frozen peas, beans and carrots, reduce the heat to low, cover, and cook until tender, 10 to 12 minutes. Stir in lemon juice, season with additional salt and pepper if needed.

   
2. Set aside to allow the flavors to blend and prepare pastry.

For the pastry from scratch:

1. combine 1 1/2 cups of the flour with the pastry flour, turmeric and salt in a large bowl and mix well. Set the remaining 1/4 cup white flour aside. Add the coconut oil to the flour mixture and rub with your fingertip until the mixture resembles fine sand.

   Combine the vinegar and water and mix well. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirring, just until the dough comes away from the sides of the bowl. Squeeze into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour.

   
2. Preheat the oven to 350F and remove the dough from the refrigerator.
   
3. With the reserved flour, lightly dust a clean surface, roll out the dough until it is about 1/8 inch thick. Cut six 6-inch circles from the dough. Spoon 2 heaping tablespoons of the filling onto the center of one side of each circle, leaving about a 1/8-inch border. Fold the other half over to make a half-moon, press to seal, and make ridges around the edge using a fork.
   
4. Transfer the patties to a baking sheet and bake until golden brown, about 35 minutes. Serve immediately.
   

If using pre-made dough, just add filling and fold into half moon shape.