Ingredients:

• 3 tbsp olivani
• 2 leeks, trimmed, roughly chopped
• 1 big (400g) kumara peeled & 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 cips cooked lentils (about 3/4 cup brown lentils, simmered in water for 20 minutes and drained)
• 1 1/3 cups cooked broccoli florets
• 1 1/3 cups cooked cauliflower flowers
• 1 cup grated cheese
• 1/4 cup chopped coriander
• 6 sheets puff pastry
• 1 egg whisked
• 2 tsp sesame seeds

Method

1. Melt olivani in a big, heavy-based pot over a medium heat and add leeks, kumara, salt, pepper and spices. Cook for 30 minutes until kumara is just soft.
2. Sprinkle over flour, stir well and add milk.
3. Cook until sauce has thickened then add lentils, broccoli, cauliflower and cheese.
4. Heat through until cheese is just melted. Set aside to cool, then add in the coriander and refrigerate.
5. Lightly oil the bases and sides of 6 x 11cm pie tins. Line the pie dishes with puff pastry by cutting circles for the bases and strips to fill the sides (always some patching required).
6. Load up with filling then cut 6 pastry circle lids a little bigger than the bases, brush the edges of pastry with egg and top with the lids, pressing around the edges with your thumbs to seal.
7. Trim the edges of excessive pastry and brush tops with egg and sprinkle with sesame seeds.
8. Refrigerate while the oven heats up to 180 degress celcius.
9. Cook pies for 35-40 minutes until golden brown.
10. Sit for a few minutes before turning out, and if the bases aren’t cooked enough, just invert them and put them back in the oven.
11. Serve with tomato chutney or good ole t-sauce.
12. Remember they’re really hot inside!!