Vege & Lentil Curry Pies

Ingredients

3 tbsp Olivani
2 leeks, trimmed and roughly chopped
1 large kumara (approx. 400g), peeled and cut into 3cm chunks
Salt & pepper
1 tsp ground cumin
1 tsp curry powder
1 tsp ground turmeric
1 tsp garam masala
1/4 cup plain flour
1 cup milk
1 1/2 cups cooked lentils (about 3/4 cup dried brown lentils, simmered and drained)
1 1/3 cups cooked broccoli florets
1 1/3 cups cooked cauliflower florets
1 cup grated cheese
1/4 cup chopped coriander
6 sheets puff pastry
1 egg, whisked (for brushing)
2 tsp sesame seeds

Method

1. Melt Olivani in a large heavy-based pot over medium heat. Add leeks, kumara, salt, pepper, and all the spices. Cook for about 30 minutes until the kumara is just soft.
2. Sprinkle over flour and stir well. Add milk and cook until the sauce thickens.
3. Stir in cooked lentils, broccoli, cauliflower, and cheese. Heat gently until the cheese just melts.
4. Remove from heat, stir in chopped coriander, and allow to cool. Refrigerate the mixture until ready to use.
5. Lightly oil six 11cm pie tins. Cut circles and strips of puff pastry to line the bases and sides of each tin (some patching may be needed).
6. Fill with the curry mixture. Cut pastry lids slightly larger than the bases, brush pastry edges with egg, and seal with the lids. Press down around edges with your thumbs.
7. Trim excess pastry, then brush tops with egg and sprinkle with sesame seeds.
8. Chill pies in the fridge while preheating oven to 180°C.
9. Bake pies for 35–40 minutes, or until golden brown.
10. Let sit for a few minutes before removing from tins. If bases need extra cooking, invert pies and return to oven briefly.
11. Serve hot with tomato chutney or classic tomato sauce.