Bunya Nut Pie

Ingredients

• 250 g (8¾ oz) bunya nuts
• 1 onion, chopped
• rosemary
• 15 g (½ oz) butter
• ⅓ cup cream
• 3 leeks, sliced
• 2 broccoli, cut in small pieces
• 1 sweet potato, sliced
• 30 g (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
• 200 g (7 oz) grated cheese

Directions

1. Boil bunya nuts for ten minutes.
2. Open shells while they are still wet.
3. Cool.
4. Grind them into a fine meal.
5. Fry onion and rosemary in butter, add bunya nuts and cream.
6. Stir over heat until mixture has the consistency of pastry.
7. Cool, then place pastry into a greased springform.
8. Steam leeks, broccoli and sweet potato, keeping them separate.
9. Melt butter in frying pan, stir-fry mushrooms and allspice.
10. Remove from pan.
11. In same pan, fry one after the other: carrot, onions with garlic and cumin, capsicum.
12. Assemble the pie by layering leek, sweet potato, mushrooms, carrot, onions and broccoli.
13. Beat cream, egg, salt and pepper together.
14. Pour cream-egg mixture over pie, place cheese, tomatoes and capsicum on top.
15. Bake at 200°C (400°F) for 45 minutes.