Prep 25 mins
Cook 30 mins
This recipe is doubly Australian. Firstly it comes from the Australian Women’s Weekly cookbook “Muffins, Scones and Breads” and secondly Kumara is a type of Australian orange sweet potato. I have made a few recipes from this book (which belongs to my DH) and they’ve all been very successful; this recipe is on my list of ones to try. Posted for Zaar World Tour 2005. NOTES: Preparation and cooking time for the kumara is not included. Australian chefs use a larger tablespoon measure so will only need 2 tbsps of cashews.
- 300 g kumara, cooked and mashed
- 350 g gruyere cheese, cut into 1cm cubes
- 375 g self-raising flour, sifted
- 40 g butter (plus extra for greasing)
- 1⁄4 cup chopped fresh chives
- 2 eggs, broken into separate bowls and lightly beaten
- 125 ml milk (approximately)
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 1⁄2 teaspoon crushed dried chili
- 2 1⁄2 tablespoons finely chopped cashews
- Grease a deep 19cm square cake pan; heat oven to 500F / 240C /gas mark 7; mix together the spicy topping ingredients so that they are well combined.
- Place butter and flour in a large bowl and rub in the butter.
- Stir in cheese and chives then add 1 beaten egg and the mashed kumara; stir in enough milk to mix to a soft sticky dough.
- Turn dough onto a floured surface, knead until smooth.
- Press dough into the prepared pan, brush with the second beaten egg, sprinkle with spicy topping then press topping firmly into the dough; using a floured, serrated knife, cut dough into quarters, then diagonally into 16 triangles.
- Bake for 15 minutes then reduce the temperature to 375F / 190C /gas mark 4 and bake for a further 10 - 15 minutes.
- Remove from oven and allow to stand a few minutes before turning onto a wire rack to cool.
Just a note, to say that Substratum names of sweet potatoe used in local varieties of English include kumara (from Māori) in New Zealand, so dont claim our kumara like you did our pavlova, lol