Kumara Pie Food

KUMARA OR SWEET POTATO PIE (NEW ZEALAND)

Steps:

• In a large bowl sift together the flour and icing sugar. Add the butter and use your fingertips to gently rub and combine until the mixture resembles coarse crumbs of different sizes but none larger than a pea.
• Add the ice-cold water and gently mix with your hands until mixture comes together. Roll into a ball and wrap in plastic. Refrigerate while you steam the sweet potato.
• Steam sweet potato chunks until tender.
• Place chunks into a blender or food processor along with milk, sugar, butter, cinnamon, nutmeg and cloves. Blend until smooth. Let the mixture cool a little before adding the eggs and vanilla essence and then blend again to combine. Set aside.
• Pre-heat the oven to 350F (180C).
• Remove pie dough from fridge and place on a floured surface. Roll out to fit larger than the pie tin. Place dough in tin and press down onto base and up the sides with your fingers to make the shell. Trim the sides and then press down with a fork or your fingers.
• Line pastry shell with baking paper and fill with pie weights. Bake in the oven for 10-12 minutes until partially cooked. Remove from oven and remove pie weights and baking paper. Cool for 1 or 2 minutes.
• Pour sweet potato mixture into the pie shell and bake for a further 35-40 minutes. Remove from oven and cool.
• Serve with whipping cream or vanilla Ice cream on the side.

SWEET POTATO (KUMARA) AND LENTIL PIE

Steps:

• Pastry:.
• Put flour and baking powder into a food processor fitted with metal chopping blade and pulse to combine.
• Add butter and process.
• Add water and process until dough just starts to ball.
• Remove from processor and lightly knead.
• Roll out the dough and use to line a 23cm flan dish.
• Chill while preparing the filling.
• Filling:.
• Put lentils and bay leaf into a saucepan.
• Pour in sufficient water to come 2.5cm above the lentils.
• Cook for about 20 minutes, or until soft and all the water has been absorbed.
• Remove bay leaf and set lentils aside.
• Peel and chop sweet potato (kumara) and cook in boiling salted water until tender. Drain and mash.
• Peel and finely chop the onion and saute in oil until the onion becomes clear. Remove from heat.
• Beat the eggs in a small bowl.
• Mix together the eggs, lentils and onion mixture. Add the soy sauce, tomato paste, cumin and salt.
• Spoon mixture into prepared flan dish. Smooth top surface over.
• Bake at 180 degrees C, for 45 minutes until golden and set. Sprinkle cheese over top after baking for 30 minutes.
• Serve hot or cold with salad.
• NB: You can use ready bought Short Crust Pastry.

KUMARA(KUMALA OR SWEET POTATO) PIE

Steps:

• Preheat oven to 350 ° F.
• Boil Kumara until tender and drain excess water.
• Mash with butter & add beaten eggs and pineapple juice.
• Place mixture into a greased oven dish and decorate with pineapple rings and sprinkle lightly with brown sugar, cinnamon and nutmeg.
• Bake for 30-40 minutes or until golden,
• **This pie is delicious served with Ice-cream or Whipped cream~.

BEEF, KUMARA & OREGANO PIE

Steps:

• Grease deep 22cm flan tin.
• Sift flour into bowl, rub in butter.
• Add enough water to make ingredients cling together.
• Press dough into ball, knead on floured surface until smooth; cover, refrigerate dough for 30 minutes.
• Roll dough on floured surface until large enough to line the prepared tin.
• Lift pastry into tin, ease into side trim edge.
• Line pastry with paper, fill with dried beans or rice.
• Bake in moderately hot oven about 20 minutes, remove paper and beans, bake further 10 minutes or until browned, cool.
• Spoon filling into pastry case, brush edge of pastry with egg.
• Cover filling with 1 sheet of puff pastry, press edges together firmly, trim edge brush top of pie with egg.
• Cut remaining puff pastry into 16 x 1-1/2 cm strips.
• Place strips across pie to form lattice, trim edges, brush with remaining egg.
• Bake in moderate oven about 30 minutes or until pastry is browned and filling heated through.
• Filling.
• Cut kumara and steak into 2cm cubes.
• Place kumara on oven tray, bake in moderate oven about 30 minutes until tender.
• Heat oil in pan, cook steak in batches until browned all over, remove from pan.
• Add onions, garlic, oregano to same pan, cook stirring until onions are soft.
• Add flour, cook stirring until flour is lightly browned.
• Remove pan from heat, gradually stir in paste, wine and stock, stir over heat until mixture boils and thickens.
• Return steak to pan, simmer uncovered, about 1-1/4 hours or until steak is tender.
• Stir in kumara; cool.