creamy curried vegetable and lentil pie

creamy curried vegetable & lentil pie

creamy curried vegetable & lentil pie


3 tbsp butter

2 leeks, trimmed and roughly chopped

1 big kumara (sweet potato), peeled and cut into 3 cm chunks

sea salt and pepper

1 tsp cumin

1/2 tsp turmeric

1 tsp curry powder

½ tsp garam masala

¼ cup chopped coriander

3 sprigs curry leaves – optional, I just happened to have some

4 tbsp plain flour

1 cup whole milk

1½ cups cooked lentils

1 cup cooked broccoli florets

1 cup cooked cauliflower florets

1 cup grated tasty cheese

6 pieces ready rolled butter puff pastry

1 egg, whisked

2 tbsp sesame seeds

2/3 cup tomato chutney

Melt butter in a big heavy based pot and add leeks, kumara, salt, pepper, and spices. Cook over a medium heat for 30 minutes until kumara is just soft. Sprinkle over flour, stir well and add milk. Cook until sauce has thickened then add lentils, broccoli, cauliflower and cheese. Heat through until cheese has melted and you have to stop yourself eating it all straight from the pot (or that may just be me...). Set aside while you line the base of 6 x 11cm pie tins (or probably 1 x 23cm pie tin...) with circles of baking paper and spray the sides lightly with rice bran oil or similar. Line the pie dishes with puff pastry and load up with filling. Cut 6 x 12cm pastry circle lids, brush the edges of the pies with egg and top with the lids, pressing with your thumb around the edges to seal. Trim the edges of excess pastry, brush the tops with egg and sprinkle with sesame seeds. Refrigerate while the oven heats up to 180˚C (350˚F). Cook pies 35 minutes or so until golden brown and luscious. Serve with a good dollop of tomato chutney, and hold back for a few minutes before eating, they are wickedly hot inside. Yummmmm :)