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Step 1

Make the pastry first. Freeze the butter chunks for about 10 minutes before making the dough. Place flour and salt into the bowl of a food processor and pulse to combine. Add about ½ of the butter to the flour and pulse until the mix resembles small crumbs. Add remaining butter and pulse 3 or 4 times, leaving visible chunks of butter. Add ice water and pulse until dough begins to clump – don’t over process, or your pastry will be tough.

Step 2

Turn the lumpy, uneven dough out onto a floured board and press out to create relatively square edges. Lightly flour a rolling pin and the top of the dough rectangle. Roll back and forth to create a 30 x 40 cm rectangle.

Step 3

Fold one edge of the 30 cm side to the centre of the rectangle and repeat with the opposite edge, leaving a 10 x 40 cm rectangle. Roll it up again; wrap in plastic and refrigerate for at least 1 hour.

Step 4

Melt the butter until frothy, stir in flour and cook for 1 minute. Whisk in the milk and continue to cook on low heat until it begins to thicken. Season to taste with salt and freshly ground black pepper. Add the grated cumin feta. Stir until cheese dissolves. Allow to cool.

Step 5

After the pastry has time to rest, prepare the filling. Trim away the woody end of the asparagus and slice lengthways. Cut broccoli into small florets—slice feta into cubes.

Step 6

Preheat oven to 180°C. Line a baking tray with baking paper. On a large floured board, place the puff pastry, flatten it down to a square. Using a rolling pin, roll out the edges of the pastry square and gently roll until desired thickness, about 2-3mm, and pastry is big enough to fill a baking tray. Transfer to a prepared baking tray.

Step 7

Spread half of the cooled cheese sauce over the pastry to make a rectangle. Arrange the Leaderbrand Asparagus and Broccoli and cheese on the top of the sauce. Spoon over the remaining sauce and extra cubes of cumin feta. Sprinkle with pumpkin seeds. Fold up the edges into the centre of the pie leaving the middle exposed. Trim pastry if necessary. Brush with egg wash. Sprinkle with chopped pumpkin seeds and black pepper.

Step 8

Bake in the oven for 35-40 minutes, until golden brown. Remove from oven and allow to rest for 5 minutes before serving. It can be made ahead, cooled and served cold as well.

Tips and variations: Use your favourite feta or mozzarella.

Featured Products
LeaderBrand Asparagus


A springtime favourite and super versatile too, asparagus is considered a culinary delight for New Zealanders up and down the country.

  • wb_sunny Sept – Dec
  • grass Chertsey
  • check Source Of Vitamin C
  • Good source of Folate
  • Source of niacin (vitamin B3)
  • Source of Potassium
  • Source of Riboflavin (Vitamin B2)
  • Source of Thiamin (Vitamin B1)

LeaderBrand runs its own independently verified food safety programme.

The programme incorporates internationally recognised standards of agricultural production, product safety, traceability and record-keeping.

Serving Size: 80g Avg Quantity per serve Avg Quantity per 100g
Energy  76.0 Kj 95.0 Kj
Protein 2.2 g 2.7 g
Fat, total 0.2 g 0.2 g
– saturated 0.0 g 0.1 g
Carbohydrate 1.3 g 1.6 g
– sugars 1.3 g 1.6 g
Sodium 1.4 g 1.8 g
0.0 mg 0.0 mg

Source: The Concise New Zealand Food Composition Tables, 14th Edition 2021

Quantities stated above are averages only.



Delicious and nutrient dense. We grow and handpick ours at optimum maturity to lock in all the good stuff.

  • wb_sunny Available All Year Round
  • grass Gisborne, Pukekohe & Chertsey
  • tag_faces Gluten Free
  • cruelty_free Vegan

Serving size: 80 g

Avg Quantity per serve Avg Quantity per 100g
Energy  112 kJ 140 kJ
Protein 3.0 g 3.8 g
Fat, total 0.4 g 0.5 g
– saturated 0.0 g 0.04 g
Carbohydrate 1.4 g 1.8 g
– sugars 1.4 g 1.8 g
Dietary Fibre 2.7 g 3.4 g
Sodium 5.6 mg 7 mg
Vitamin C (mg)
Riboflavin (mg)
Vitamin B6 (mg)
Folate (µg)
Niacin (mg)

Source: The Concise New Zealand Food Composition Tables, 14th Edition 2021

Quantities stated above are averages only.

timer Total time 70 mins hourglass_empty Prep time 30 mins timer Cook time 35-40 mins people Serving 6-8 info_outline Difficulty Moderate
  • 250g Asparagus
  • 1 head broccoli
  • 200g cumin seed feta
  • 50g butter
  • 40g plain flour
  • 1 cup (250mls) milk
  • 100g cumin feta, grated
  • pinch cayenne pepper

Whole wheat puff pastry:

  • 240g cold unsalted butter cut into ½ inch chunks
  • 2 cups (250g) wholemeal flour
  • 1 teaspoon salt
  • ½ cup ice water
  • 1 egg, beaten with 1 tbsp milk
  • ½ cup pumpkin seeds, roughly chopped