Spicy lentil patties

In medium saucepan, heat oil over medium. Add onion, celery, garlic, chile, and 1/8 tsp salt. Cook, stirring frequently, until vegetables are tender, 3 to 4 minutes. Add 1 tsp curry powder, cumin, allspice, and thyme and stir for another 30 seconds. Transfer to large bowl. Add lentils, yeast, vinegar, black pepper, and 1/2 tsp salt. Using your hands, mix until lentils are coarsely mashed.

Line 2 baking sheets with parchment paper. In medium bowl, whisk flour and remaining 2 tsp curry powder and 1/2 tsp salt. In small bowl, whisk yogurt and 2 eggs and add to dry ingredients. Mix until dough forms. Divide dough in half. Cover and refrigerate 1 half. Roll other half between 2 sheets of parchment paper to about 1/4 inch thick. Using 2-inch biscuit cutter, punch out 24 rounds of dough, gathering scraps and rerolling dough as needed. Repeat with remaining dough to make total of 48 rounds.

In small bowl, beat remaining 1 egg with 1 tbsp water for egg wash. Arrange 12 rounds each on prepared baking sheets. Spoon about 11/2 tsp lentil filling in center of each round, leaving 1/2-inch border, and brush edges with egg wash. Top with remaining dough rounds. Press around edges to adhere rounds, then crimp edges with fork to seal patties. Freeze patties for 30 minutes.

Position racks in top and bottom thirds of oven and preheat to 450°F. Brush tops of patties with egg wash. Bake until bottom crusts are deep golden brown, 15 to 20 minutes. Serve with hot sauce.