Ingredients
| 2 onions | |
| 2 heads of garlic | |
| 500ml olive oil | |
| 200g high-quality flour | |
| 100g coconut fat | |
| 120ml water | |
| 600g Moi Moi potatoes | |
| FOR THE GREENS | |
| a good bundle of any greens available in spring | |
| 200ml olive oil | |
| 2 tablespoons mustard | |
| 50ml apple cider vinegar |
Kiwis love pie and this makes enough for four people with a bit left over for a good cold pie the next day.
Instructions
| 1. | Cover the onions and garlic in olive oil and cook on a low heat until soft. |
| 2. | When soft, blitz into a paste and set aside. |
| 3. | Cut the flour and fat together but do not over work, add the water until the pastry comes together then let it rest for at least 2 hours before using. |
| 4. | Roll the dough out as thin as you can, then line a pie tin and cut a pastry lid. |
| 5. | Slice the potatoes as thin as you can, then layer them into the pie as you would a gratin, seasoning as you go and spreading a layer of onion and confit garlic paste between layers of potato. |
| 6. | Top the pie with its lid and glaze with an egg. |
| 7. | Cook the pie for about 45 minutes or so until a knife runs through the filling. Blanch the greens in boiling water. |
| 8. | Whisk together the oil, mustard and vinegar and use this to dress the hot blanched greens. |
| 9. | Serve a generous wedge of pie with good bundle of mustardy greens on the side. |
Photography Dean Kozanic
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