Vege and Lentil Curry Pies


Wooo-hooooo today is the day of the final of the ICC Cricket World Cup and our New Zealand team, The Black Caps are in the final against our arch rivals in most things sporting - Australia. We have this crazy relationship with our neighbours across the Tasman, we love to visit (and live) there and we are great mates in many ways, but when it comes to sport, it's all on for young and old! One similarity we have is our love of food, and a classic for both Aussies and Kiwis is the good old meat pie. (I always find it funny seeing American recipes for 'Hand Pies' hee hee - most of our pies are made to be eaten in your hands - ie. with a base, and generally speaking a good squirt of tomato sauce/ketchup on top). Yesterday as I was lying in a state of exhaustion at the end of my hot yoga class (so far so good - still going) and again (!!!) my thoughts turned to food. I seem to be in a big vege phase at the moment, and this recipe just popped into my head - a mixture of cooked kumara (sweet potato), sweet leeks, cauliflower, broccoli and earthy lentils nestled in a slightly cheesy, mild curry sauce encased in flaky puff pastry - phwaor, so good! So basically I was straight home, into the shower and was already cooking it before my hair was dry. This recipe is for 6 pies, but seriously, you barely need a recipe, you could just round up last night's veges, make a quick easy bechamel with a touch of curry and you're almost done. Anyhoo, stuff to do (accounts...) so 'nuff said...get to it!

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 tsp curry powder
½ tsp turmeric
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 :)


  1. Is each pie made with single thickness of puff pastry? That seems thin.. Thank you for your advice. This sounds like a yummy Easter dinner recipe for us.

    1. Hi Judy - yes it is, I always make my pies that way, and everyone here in New Zealand that I know does too..I am intrigued where are you from, and how do you do it? The trick is to make sure you cook the pies long enough that the base is well cooked :)

  2. Made these last night. SO GOOD!
    Will definitely be making again in the future.
    Thanks for the great recipe :)

    1. Yay, you're so welcome, I'm really glad you liked them :)