SWEET POTATO (KUMARA) AND LENTIL PIE

Steps:

• Pastry:.
• Put flour and baking powder into a food processor fitted with metal chopping blade and pulse to combine.
• Add butter and process.
• Add water and process until dough just starts to ball.
• Remove from processor and lightly knead.
• Roll out the dough and use to line a 23cm flan dish.
• Chill while preparing the filling.
• Filling:.
• Put lentils and bay leaf into a saucepan.
• Pour in sufficient water to come 2.5cm above the lentils.
• Cook for about 20 minutes, or until soft and all the water has been absorbed.
• Remove bay leaf and set lentils aside.
• Peel and chop sweet potato (kumara) and cook in boiling salted water until tender. Drain and mash.
• Peel and finely chop the onion and saute in oil until the onion becomes clear. Remove from heat.
• Beat the eggs in a small bowl.
• Mix together the eggs, lentils and onion mixture. Add the soy sauce, tomato paste, cumin and salt.
• Spoon mixture into prepared flan dish. Smooth top surface over.
• Bake at 180 degrees C, for 45 minutes until golden and set. Sprinkle cheese over top after baking for 30 minutes.
• Serve hot or cold with salad.
• NB: You can use ready bought Short Crust Pastry.