Bunya nut pie

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

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.