Lettuce Pie

Method

1. Heat oil in a pan over a medium heat and add onion and garlic. Sautee until soft. Add lettuce and stock powder and continue to cook for ten minutes while stirring constantly. Remove mixture from heat and place in a sieve to extract liquids.
2. Melt butter in a small saucepan over a medium-low heat. Stir in flour and cook for 1-2 minutes. Remove the saucepan from heat and slowly whisk in milk – a smooth sauce will start to form. Return to heat and crumble in feta or grate in any other cheese. Stir until cheese has melted. Season with salt and pepper.
3. Cut a pastry base and pastry lid to fit. You could use a pie maker, a pie dish or a flat baking tray. (We used shortcrust pastry for the bottom and flaky for the top which was a great combo, but up to you!)
4. Arrange kumara rounds in one layer to cover the pastry base. Spoon lettuce filling over the rounds to create a second layer. Repeat kumara layering and top with sauce. Place the pastry lid over the filling and seal it with your fingers.
5. Brush with a simple whisked egg for an extra-golden look, if desired.
6. Bake for 20-25 minutes until golden (if using pie maker – follow manufacturers instructions).
7. Serve warm with a tangy chutney and a salad of fresh greens.