Add your turmeric, salt and flour into a bowl and mix.

Using your hands, cut your butter into the flour. You should end up with a very sandy texture.

Now add your flax egg and your water.

Form a ball and wrap in film paper.

Let it chill in the fridge until the filling is ready.

Start by cutting your onions and warming up your pan to medium-high

Add the celery seed and oil to your pan – make sure they do not burn !! You simply want them to release their flavour

Add your onions and stir frequently

Boil 2 litres of water, continue stirring and cooking your onions

When your onions start to brown, add boiling water (about 3 splashes) to help them caramelize

Once the water evaporates, add 2 tbsp rum or sherry

Once the onions are browned, add some water, your spices, the lentils & quinoa.

Stir, add water until the mixture is covered with water – cover and lower the heat to medium (you want the mixture to be simmering but not boiling)

Once the water is evaporated, check to see if cooked or if it needs more water, add coconut cream (about ½ a can, omitting the coconut water.

Pre heat your oven to 375.

Once cooked, add turmeric and liquid smoke – shut the heat but leave the pot on the same spot, stir occasionally and let it completely cool down (Do not skip steps, if you use a warm mixture with the cold pastry the pastry will melt and you will be left with a mess)

Take your dough out of the fridge and roll it on a flour dusted surface. The thickness you are looking for is 1/4''

Cut it into squares(You can also do circles) and scoop in about 2 Tbsp of filling on one side of your squares.

Lightly brush the edges of your squares with water.

Close your patties and seal by using a fork.

Lay a some parchemin paper to cover your baking sheet and place all your patties on it.

Bake for 25 to 30 minutes, or until they look golden brown. The Baking time will vary depending on your oven. Just make sure they are brown, just like the pictures.

Let your patties completely cool and serve with some ketchup.