Method:

Preheat oven to 180 degrees Celsius.

Bring a medium pot of water to the boil, add in potatoes.

Set puff pastry sheets aside to defrost Slice leek stalk finely.

Chop all vegetables roughly.

Over the stove, drizzle olive oil onto a large hot frypan.

Add leeks and garlic to the frypan, stir through occasionally. After 1 minute, pour in all the other vegetables and let sauté until softened. Stir occasionally.

Remove rosemary leaves from sprigs and finely chop thyme.

Add thyme and rosemary to your vegetables while they cook.

Add the hardened coconut cream from the top of your coconut milk can and let it melt into the pan.

Slowly add cornflour to thicken your creamy sauce (quickly stir through to avoid lumps forming).

Pour your pie filling into a medium baking dish Strain potatoes.

Chop them into cubes and distribute them evenly throughout the pie filling.

Place the puff pastry over the top of your pie filling, use a fork to press around the rim of the baking dish.

In a seperate bowl, whisk 1 egg and milk together.

Brush the egg wash over the pastry.

Sprinkle sesame seeds ontop Place in the oven and bake for 18 minutes or until the pastry is golden.