1/3 of an orange sweet potato, about 150g
1 cup cooked lentils
1 small cauliflower
100g - 200g grated Parmesan
2 cups plain flour
1 cup tomato paste
1 - 2 tsp garlic powder
salt, pepper, raw sugar (see Method for how much)
110g - 150g butter (divided, see Method for how much)
1 cup chicken or vegetable stock, warm.
1/4 tsp ground allspice (pimento)
Peel and dice the sweet potato (1/2" (1cm) dice so it cooks quickly) into a small saucepan with a pinch of salt, the ground allspice, 10g of butter. Cook until the sweet potato is soft and the water almost completely evaporated, then mash with a fork and set aside.
Divide the cauliflower into large florets and half cook in minimum water, drain, set aside.
Mix about half the Parmesan with the tomato sauce, as much garlic powder, salt, pepper, and raw sugar as you prefer. (A good starting quantity is 1 garlic powder, 1/2 salt, 1 raw sugar and adjust from there.)
Put the cauliflower pieces into a casserole or pie dish that's just big enough to comfortably hold them all, then spread the Parmesan / tomato mixture thickly over the top of them. Set aside again
Melt the remaining butter and allow to cool a bit, then mix the remaining Parmesan, a pinch of salt, and about 4 - 5 tablespoons of butter into the flour, rubbing it in with fingertips. The idea is to have fine crumbles of uniformly buttery flour. Add the stock a bit at a time until you end up with a very stiff dough. Best to add about half a cup, mix briefly, check if it will press out without tearing or crumbling, add more water if needed. Don't over mix, you want that some of the texture to remain.
Divide into two balls and press each one out and roll it to quite thin (around 1/8" or 2-3mm) then use 2/3 of each ball to line a non-stick 5" - 6" oval pie dish with a good margin for sealing the top on. Mix the lentils through the sweet potato mix, and fill the pie dishes to within a smidgen of the top, then add the remaining pastry as a lid, seal with a smear of water and pressing with fingers.
Trim off, keep the remaining pastry, and quickly remold and roll that out to cover the cauliflower in the dish. trim to size. Discard any remnants. Reheat the butter if necessary and brush over the tops of all the pies. More butter is better. Trust me. %) Use all of the remainder...
Heat the oven to 190C, put the pies in a bit over halfway up, and leave for 30 minutes. Check that the cases aren't browning too much yet (turn down to 180C if they look as though they are) and rotate all the pie dishes, cook for another 10 - 30 minutes depending on the speed of your oven. The Parmesan crumbs in the pastry should be browning, the pastry itself golden. Remove the sweet potato pies from the dishes and place on a rack to set for a few minutes.
Break the crust of the cauliflower into chunks, serve. With the pies, just serve with your choice of accompaniments.
I made these two together because I had a cauliflower to deal with, some left over sweet potato, and we could have fed four people with the addition of a salad, but we just buckled down to it and did our culinary duty and enjoyed it. So -