Put a saucepan on medium heat and add the tsp of oil, then add the onion and garlic. Cook for 5 minutes, then add the turmeric, garam masala and chilli flakes. Stir to combine, cook for one further minute then add the lentils and water. Bring to the boil then reduce to a simmer for approximately 25-30 minutes until the lentils are cooked.

Meanwhile, add the potatoes to another pan, add water and boil until they’re fully cooked. While the lentils and potatoes are cooking, start making the crust.

Once potatoes are cooked, drain and toss for a minute to give them that roughed up, fluffy texture. Place back in the pan, turn off the heat, then stir the lentil mixture into the potato pan. Set aside until it’s cool enough to handle with fingers.

In a large bowl, combine oat flour, flaxseed, xanthan gum and curry powder

Stir in vegan butter until the dough resembles crumbs. Stir in almond milk and use hand to form a dough ball.

Further divide ball into 8 smaller balls. Roll out each ball on a floured surface using a rolling pin, into about a 4-inch circle. Peel each circle off the surface before adding the filling to double check it isn’t going to stick

Add 1 tbsp of lentil filling on one half of circle, making sure to leave edges clear. Fold over the other half and seal crimping edges with a fork. If you have any flour residue stuck, sprinkle with a few drops or water before baking. Alternatively, use oil to make them crisp up more.

Transfer to baking tray. Repeat with remaining dough. Bake for 20-25 minutes or until golden brown.