Ingredients: 250 g (8 3/4 oz) bunya nuts 1 onion, chopped rosemary 15 g (1/2 oz) butter 1/3 cup cream 3 leeks, sliced 2 broccoli, cut in small pieces 1 sweet potato, sliced 30 g (1 oz) butter 1 cup mushrooms, sliced Allspice 1 carrot, grated 1 onion, chopped garlic, cumin 1/2 capsicum, sliced 2 teaspoons butter 1/2 cup cream 1 egg salt, pepper 2 tomatoes, sliced 200 g (7 oz) grated cheese Directions:1. Boil bunya nuts for ten minutes. Open shells while they are still wet. Cool. Grind them into a fine meal. 2. Fry onion and rosemary in butter, add bunya nuts and cream. Stir over heat until mixture has the consistency of pastry. Cool, then place pastry into a greased springform. 3. Steam leeks, broccoli and sweet potato, keeping them separate. Melt butter in frying pan, stir-fry mushrooms and Allspice. Remove from pan. In same pan, fry one after the other: carrot, onions with garlic and cumin, capsicum. 4. Assemble the pie by layering leek, sweet potato, mushrooms, carrot, onions and broccoli. Beat cream, egg, salt and pepper together. Pour cream-egg mixture over pie, place cheese, tomatoes and capsicum on top. Bake at 200 C (400 F) for 45 minutes. |