Bunya Nut Pie

Ingredients

 * 250g (8¾ oz) Bunya Nuts
 * 1 Onion, chopped
 * Rosemary
 * 15g (½ oz) Butter
 * 1/3 cup Cream
 * 3 Leeks, sliced
 * 2 Broccoli, cut in small pieces
 * 1 Sweet Potato, sliced
 * 30g (1 oz) Butter
 * 1 cup Mushrooms, sliced
 * Allspice
 * 1 Carrot, grated
 * 1 Onion, chopped
 * Garlic, Cumin
 * ½ Capsicum, sliced
 * 2 teaspoons Butter
 * ½ cup Cream
 * 1 egg
 * salt, Pepper
 * 2 Tomatoes, sliced
 * 200g (7 oz) Grated Cheese

Directions

 * Boil bunya nuts for ten minutes.
 * Open shells while they are still wet.
 * Cool.
 * Grind them into a fine meal.
 * 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.
 * 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.
 * 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.