Page 121 - COMING UNSTUCK by Sara tuck

vege & lentil

curry pies

Serves 6 Several years ago I managed to accrue a mighty hangover while
in Tasmania (long story); the cure was an awesome curried
3 tbsp butter cauliflower pie from the Salamanca markets – the inspiration
2 leeks, trimmed, roughly for these lentil vege versions.
chopped
1 big (400g, 14 oz) kumara Melt butter in a big heavy-based pot over a medium heat and
(sweet potato), peeled, cut add leeks, kumara, salt, pepper, and spices. Cook for 30 minutes
into 3cm (1 in) chunks until kumara is just soft. Sprinkle over flour, stir well and add
sea salt & freshly ground pepper milk. Cook until sauce has thickened then add lentils, broccoli,
1 tsp ground cumin cauliflower and cheese. Heat through until cheese is just melting
1 tsp curry powder and you have to stop yourself eating it all straight from the
1 tsp ground turmeric pot (or that may just be me). Set aside to cool then stir in the
1 tsp garam masala coriander and refrigerate while you very lightly oil the bases
¼ cup plain flour and sides of six 11cm (4 in) pie tins. Line the pie dishes with
1 cup whole milk puff pastry by cutting circles for the bases and strips to fill
1½ cups cooked lentils (about ¾ the sides; some patching will be required. Load up with filling
cup brown lentils, simmered in then cut six pastry circle lids a little bigger than the bases,
water for 20 minutes, drained) brush the edges of the pie pastry with egg and top with the lids,
1⅓ cups cooked broccoli florets pressing with your thumb around the edges to seal. Trim the
1⅓ cups cooked cauliflower edges of excess pastry, brush the tops with egg and sprinkle
florets with sesame seeds.
1 cup (100g, 3½ oz) grated tasty
cheese Refrigerate while the oven heats up to 180˚C (350˚F). Cook
¼ cup chopped coriander pies 35-40 minutes until golden brown and luscious. Sit for a
(cilantro) few minutes before turning out – if the bases are not as brown
as you would like, simply invert on a baking tray and cook a
cooking oil spray further 5-8 minutes until fully golden. Serve with a good dollop
6 sheets ready-rolled butter puff of tomato or fruit chutney, and hold back for a few minutes
pastry (1kg, 2 lb – allows for before eating as they are wickedly hot inside.
trimming)
1 egg, whisked
2 tbsp sesame seeds

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