Grenadian Nutmeg Lentil Patties

Ingredients

• 1 1/2 cups cooked lentils
• 2 sheets thawed puff pastry
• 2 carrots, finely diced
• 2 tbsp neutral oil
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 tsp freshly grated nutmeg
• 1 tsp dried thyme
• 1/2 tsp ground allspice
• 1 tbsp tomato paste
• 1/2 cup vegetable broth
• 1 lime, cut into wedges
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Heat the oil in a skillet over medium heat and cook the onion and carrot with a pinch of salt for 8 minutes, until softened.
2. Add the garlic, nutmeg, thyme, and allspice for 30 seconds, then the tomato paste for 2 minutes until it darkens.
3. Add the lentils and the broth and simmer for 10 minutes, mashing about a third of the lentils against the pan, until the mixture is thick and holds together.
4. Cook until no liquid pools when you drag a spoon through it. A wet filling will burst the pastry seams in the oven.
5. Spread the filling on a plate and cool it completely. Warm filling melts the butter in the pastry and kills the flakiness.
6. Heat the oven to 400F (200C) and line a sheet pan. Roll each pastry sheet out and cut four 5-inch rounds from each.
7. Spoon filling onto one half of each round, leaving a 1/2-inch border, fold over into half-moons, and crimp the edges firmly with a fork. Cut a small steam vent in each top.
8. Bake for 22 to 25 minutes, until deep golden and puffed with no pale, doughy seams. Cool 5 minutes on a rack and serve with the herbs and lime wedges.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.