Serves 4

For the pastry:

250g plain or wholemeal flour
2 free-range eggs, whisked
100g unsalted butter, chopped
2 tsp purified water

Preheat oven to 180ºC. In a large mixing bowl or food processor, add sifted flour, rub in butter pieces to form breadcrumb-like consistency before combining remaining pastry ingredients to form a soft dough. Knead until smooth, wrap in clingwrap and refrigerate for 30 minutes.

For the filling:

1 sweet potato, diced
1 large brown onion, diced
2 Desiree potatoes, diced
1 cup celery, diced
1 cup cooked lentils
2 free-range eggs, beaten
Sea salt & black pepper to taste
½ cup fresh basil, chopped
1 tbsp fresh rosemary, chopped
1 tbsp garlic, chopped
1 tsp sweet paprika
1 tsp vegetable seasoning
½ tsp cayenne pepper

In a separate bowl, mix together the filling ingredients. Roll out one-quarter of the pastry in a circle to the size of a dinner plate and place one-quarter of the filling in the middle, fold over, press down with a fork and brush with egg. Repeat the process four times. Place on a baking tray and bake for 40 minutes or until golden.