Vege stalk and kumara curry
Don't throw away your broccoli or cauliflower stalks! Use them to make a tasty curry instead
Lettuce Pie
Spinach and feta is a classic Greek taste combination so why not try lettuce and feta? With kumara added in as well could this soon become a Kiwi classic? Be adventurous and give it a go!
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 1 packet flaky puff pastry
- 1 packet shortcrust pastry (or you can make your own, see the tips section)
- 3 cups of leftover lettuce, thinly sliced
- 2 boiled golden kumara cut into thin rounds
- 1 onion, thinly sliced
- 2 tablespoons vegetable stock powder
- 2 cloves garlic, finely chop
- 2 tablespoons olive oil
- 100g feta (or any other cheese you have on hand)
- 50g butter
- 2 tablespoons flour
- 2 cups milk
- Salt and pepper
Method
- 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.
- 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.
- 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!)
- 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.
- Brush with a simple whisked egg for an extra-golden look, if desired.
- Bake for 20-25 minutes until golden (if using pie maker – follow manufacturers instructions).
- Serve warm with a tangy chutney and a salad of fresh greens.