In large bowl, mix the flour, sugar, turmeric and cut in butter using tips of fingers to a breadcrumb consistency.
Add the ice water and mix until it comes together into a ball.
Wrap ball in beeswax wrap (or plastic wrap) and chill in the fridge 30 min (while you make the filling).
Cook the lentils according to package direction (use stock instead of water to add more flavour).
Meanwhile, sauté onion and carrots in butter until just starting to brown. Then add the garlic and sauté for another minute. Add the spices and stir to combine for another minute. Remove from heat.
When lentils are cooked through, drain any excess liquid, and combine with the onion mixture and breadcrumbs.
Remove dough from fridge, divide into 12 pieces and roll each into a ball.
Flatten a ball of dough and roll out into a circle about 1/3 cm thick. Place 45ml (3 tbsp) of filling in the middle, then fold in half into a half moon. Seal the edge by pressing with the back of a fork. Prick top with fork a couple of times so let out steam during baking.
Place patties on a baking sheet and bake at 375 degrees for 20-25 minutes until golden.