Bunya Nut Pie

Description
Bunya nuts are the seeds of the bunya bunya pine tree. They have a potato-pine taste and were used by many Aboriginal tribes

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.