2 onions
2 heads of garlic
500ml olive oil
200g high-quality flour
100g coconut fat
120ml water
600g Moi Moi potatoes
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.


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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