Makes: 1 pie
INGREDIENTS
2 tablespoons butter
1 leek, trimmed, roughly chopped
1 medium kūmara, peeled, cut into 3cm chunks
sea salt and ground pepper
1 teaspoon each, curry powder and garam masala
½ teaspoon each, ground cumin, ground turmeric
2½ tablespoons plain flour
¾ cup whole milk
1 cup cooked lentils (about ½ cup brown lentils, simmered in water for 20 minutes, drained)
1 cup cooked broccoli florets
1 cup cooked cauliflower florets
¾ cup (100 grams) grated tasty cheese
¼ cup chopped coriander
To cook
2 sheets ready-rolled butter puff pastry
1 egg, whisked
Equipment: Lightly oil a 20cm pie tin.
METHOD
Preheat the oven to 180°C regular bake.
Melt the butter in a large saucepan over a medium heat and add the leeks, kūmara, salt, pepper and spices. Cook for 30 minutes, until the kumara is soft. Sprinkle over the flour, stir well and add the milk. Cook until the sauce has thickened, then add the lentils, broccoli, cauliflower and cheese. Heat through until the cheese is just melting and you have to stop yourself eating it all straight from the pan (or is it just me). Set aside to cool, then stir in the coriander and chill.
To cook: Line the pie tin with pastry, rolling it a little larger if needed to cover the edges of the tin as well. Spoon in the cooled filling. Cut a pastry lid to fit the top of the pie dish and brush the edges of the pastry with egg. Top with the lid and press your thumb around the edges to seal. Brush the top with egg.
Bake the pie for about 45-50 minutes or until golden brown and luscious. Serve with a good dollop of tomato or fruit chutney and hold back for a few minutes before eating, as it will be wickedly hot inside.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.