Herby Cheese and Kūmara Lentil Pies (v)

These were an equal hit with my non-vegetarian and vegetarian sons – so incredibly tasty.

2 tablespoons each olive oil and butter

1 brown onion, chopped 1 stick celery, chopped

1 large orange kūmara, peeled, cut into 4cm chunks

1 tablespoon finely chopped fresh rosemary

4 sprigs thyme 4 cloves garlic, crushed sea salt and ground pepper

Very lightly grease 2 oven trays.

Melt the oil and butter together in a large heavy-based pot.

Add the onion, celery, kūmara, rosemary, thyme and garlic, and season well with salt and pepper. Cover and cook for about 10 minutes until the kūmara is just cooked through. Sprinkle in the flour, stir to combine then add the milk and stir as it cooks and thickens. Stir in the parmesan and lentils and set aside to chill for at least 30 minutes and up to 6 hours.

Cut each pastry sheet into 4 squares. Divide the filling between half of the squares and top with the remaining pastry squares. Seal the edges by pressing with the tines of a fork. Compress the pastry around the filling as you go then trim the edges neatly with a sharp knife. Slice 2 small slashes on the top of each pie, brush with egg and sprinkle with sesame seeds. Refrigerate while the oven preheats to 180°C.

Bake the pies on the prepared oven trays for 20-25 minutes, or until golden.

• Tomato relish or chutney • Caramelised onions

• Mint jelly (for the lamb shanks)

• Mustard

2 tablespoons flour ¾ cup whole milk ½ cup grated parmesan 400-gram tin lentils, drained

750 grams ready-rolled puff pastry sheets (5)

1 egg, whisked 2 teaspoons sesame seeds

• Equal parts mustard, sour cream and mayo mixed together • Horseradish (for the beef)

Stop, drop and roll towards the nearest computer and order the

because it’s beyond brilliant with these beefy pies. With its dark cocoa, pine, roasted nutty notes and marmitey, malty magic, it’s a smooth brew that is stunning with these savoury sensations.

Croucher Brewing Moonride Black IPA 330ml ($4.99) 2.SPINACH, FETA, RICOTTA, OLIVE AND CURRANT PIE Parrotdog Avocado Gose

This pie just hollers out for the new

because it boasts the classic tart, citrus and salty characters of a traditional gose, with the creamy-smooth texture of fresh avocados from The Avo Tree. Spice and coriander seed were also added to make it rock with the olives and currant characters.

440ml ($8.99) 3. SMOKED FISH AND FENNEL PIE

Chardonnay all day is what springs to mind when gathering all the components together for this perfect pie. The

is chock-full of ripe, roasted stone fruit, caramelised spice and lashings of citrus, which work spectacularly well with smoked seafood.

Chardonnay 2019 ($34.99) Vidal Soler Hawke’s Bay 4. CHICKEN, LEEK AND THYME PIE

Hand on heart, do everything you can to nab yourself a bottle of the

Villa Maria Braided Gravels Hawke’s Bay Albariño 2019 ($29.99)

to sip and swirl with every mouthful of this perfecto pie. With sexy apple and lime layers, crisp minerality and a swish of lush florals on the finish, it’s divine with anything thyme.

5. LAMB SHANK PIE

Combining two of my absolute favourite things, lamb shanks and pies, this meal is given a leg up (shank, leg, ahem) by the delicious

With its vibrant, plummy perfume, solid smoke, spice and cocoa characters and its long, berry-centric layers of flavour, it’s the perfect partner.

($22). thebeerlibrary.co.nz vidal.co.nz villamaria.co.nz Ash Ridge Hawke’s Bay Merlot 2018 ashridgewines.co.nz 6. HERBY CHEESE AND KŪMARA LENTIL PIES

From a tiny winery overlooking the Te Puna inlet comes the sensational

Rogue Vine The Original Rogue Bay of Islands Pinot Gris 2019 ($25).

I love how it boasts nashi, fig and peachy punchiness, a crisp yet rich mouthfeel and has incredible length of flavour. This little champion from Kerikeri is awesome with kūmara anything!

roguevinevineyard.com beercellar.co.nz