Instructions

• Mix the flour, pastry turmeric, and pastry salt. Cut in the cold vegan butter with your hands until the mixture feels sandy.
• Add the flax eggs and room-temperature water. Bring the dough together gently without overworking it, form a ball, wrap it, and chill it while you prepare the filling.
• Warm the celery seed in the canola oil, then add the onions and cook, stirring often, until they begin to brown.
• Add the cumin, summer savory, allspice, cloves, paprika, cayenne, filling salt, nutritional yeast, pepper, and rum or sherry. Stir in the lentils, quinoa, coconut cream, filling turmeric, and liquid smoke.
• Add water as needed while the filling cooks until the lentils and quinoa are tender and the mixture is thick rather than wet. Let it cool enough to handle.
• Heat the oven to 375°F. Roll the chilled dough, cut it into squares or circles, and spoon filling into the center of each piece.
• Brush the edges with water, fold the dough over, and seal each patty with a fork. Arrange the patties on a parchment-lined baking sheet.
• Bake for 25 to 30 minutes, until the pastry is golden. Cool completely before serving.