👨‍🍳 조리법

1. 1

   Boil the cubed sweet potatoes in salted water until tender. Drain well and mash until smooth. Set aside.

2. 2

   In a separate pot, cook the rinsed lentils in water until tender but not mushy, about 20-25 minutes. Drain any excess water.

3. 3

   While lentils cook, prepare the pastry. In a bowl, combine flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

4. 4

   Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Wrap in plastic and refrigerate for at least 30 minutes.

5. 5

   In a skillet, heat 2 tbsp of vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

6. 6

   Add minced garlic and grated ginger, cook for 1 minute until fragrant. Stir in curry powder, cumin, and turmeric. Cook for another minute until spices are fragrant.

7. 7

   Add the cooked lentils, mashed sweet potato, minced scotch bonnet pepper (if using), chopped thyme, salt, and black pepper to the skillet. Mix well to combine. Cook for 5 minutes, stirring, to allow flavors to meld.

8. 8

   Let the filling cool completely.

9. 9

   Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

10. 10

    Roll out the chilled pastry dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a cookie cutter (about 4-5 inches in diameter).

11. 11

    Place a generous spoonful of the sweet potato and lentil filling onto one half of each pastry circle. Moisten the edges with water, then fold the other half over to create a half-moon shape. Crimp the edges with a fork to seal.

12. 12

    Place the patties on the prepared baking sheets. If desired, brush with beaten egg for a golden finish.

13. 13

    Bake for 20-25 minutes, or until the pastry is golden brown and crisp.