Vege and Lentil Curry Pie

. September, 2021
Photography by Sarah Tuck.
Vege and Lentil Curry Pie

Makes: 1 pie


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.


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.