Kumara Pie
From the NZ restaurant Kai in the City (a restaurant based on traditional and contemporary Maori kai combined with the best of international cuisine). With purple kumara you may need to add about 1/2 cup of milk to soften the purée. However, if you use golden kumara, which are more moist, you may not need to add any milk.
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INGREDIENTS
NutritionFor the base
- 1cup flour
- 1⁄2cup icing sugar
- 125g butter
- 1egg yolk
- 2tablespoons ice-cold water
For the filling
- 1large egg
- 1
- 1⁄2
- 1⁄4cup sugar
- 2
- 1teaspoon vanilla extract
- 1⁄4teaspoon salt
- 1⁄4teaspoon ground cinnamon
- 1⁄8teaspoon ground allspice
- 1⁄8teaspoon ground nutmeg
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DIRECTIONS
- For the base.
- Process all the ingredients in a food processor until the pastry starts to come together.
- On a floured bench roll out to fit a 23cm loose-bottomed tart tin.
- Line the tin with the pastry then line the shell with baking paper, fill with baking beans or rice and bake blind at 180°C for 12 minutes.
- Cool.
- For the filling.
- Process all the ingredients in a food processor until well mixed.
- Pour into the baked pastry case and bake for a further 45-55 minutes at 180°C.
- Serves this pie in wedges with butterscotch sauce and a scoop of harakeke seed ice-cream.
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