2 tablespoons each olive oil and butter
1 brown onion, chopped
1 stick celery, chopped
1 large orange kūmara, peeled, cut into 4cm chunks
1 tablespoon finely chopped fresh rosemary
4 sprigs thyme
4 cloves garlic, crushed
sea salt and ground pepper
2 tablespoons flour
¾ cup whole milk
½ cup grated parmesan
400-gram tin lentils, drained
750 grams ready-rolled puff pastry sheets (5)
1 egg, whisked
2 teaspoons sesame seeds
Equipment: Very lightly grease 2 oven trays.
Melt the oil and butter together in a large heavy-based pot. Add the onion, celery, kūmara, rosemary, thyme and garlic, and season well with salt and pepper. Cover and cook for about 10 minutes until the kūmara is just cooked through. Sprinkle in the flour, stir to combine then add the milk and stir as it cooks and thickens. Stir in the parmesan and lentils and set aside to chill for at least 30 minutes and up to 6 hours.
Cut each pastry sheet into 4 squares. Divide the filling between half of the squares and top with the remaining pastry squares. Seal the edges by pressing with the tines of a fork. Compress the pastry around the filling as you go then trim the edges neatly with a sharp knife. Slice 2 small slashes on the top of each pie, brush with egg and sprinkle with sesame seeds. Refrigerate while the oven preheats to 180°C.
Bake the pies on the prepared oven trays for 20-25 minutes, or until golden.