Serves:

6

Description:

There’s nothing difficult about this wrapped pie. Add chopped fresh herbs for extra flavour.

Ingredients:

• 2 sheets puff pastry
• 11/2 cups diced cooked potato
• 1 medium carrot, coarsely grated
• 1 small onion, finely chopped
• 1 stick celery, finely chopped
• 2 cups broccoli florets
• 1 cup peas
• 2 teaspoons curry powder (optional)
• 1 organic egg yolk, beaten
• Poppy seeds for decoration

Method:

1. Preheat oven to hot.
2. Cut two circles pastry the size of a dinner plate and place one circle on a lightly greased oven tray. Combine the potato, carrot, onion, celery, broccoli, peas and curry powder if using. Spoon the mixture onto the pastry leaving a 2.5cm border. Moisten border with water and place remaining pastry circle on top, firmly pressing edges together to seal.
3. Brush top with egg yolk and sprinkle with sesame seeds.
4. Pierce top of pie with a skewer to allow steam to escape, otherwise pastry will not crisp. Bake in a moderate oven about 40 minutes or until crisp and golden.

Recipe by: Kate McGhie

Website: #