Kumara Pie Recipes
SWEET POTATO (KUMARA) WEDGES
This is a recipe I made while attempting to finish a food tech assignment. This also works well with regular potatoes. Sweet potatoes are known as 'kumara' in New Zealand where I am from. Serve with sour cream.
Provided by Nikki Harris
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with the vegetable oil.
- In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat.
- Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 98 g, Fat 2.9 g, Fiber 14.2 g, Protein 8.3 g, SaturatedFat 0.5 g, Sodium 250.2 mg, Sugar 19.1 g
KUMARA OR SWEET POTATO PIE (NEW ZEALAND)
POSTED FOR ZAAR WORLD TOUR 5. This mouthwatering kumara pie is Kiwi. A delicious alternative to pumpkin pie. The sweet potato is first steamed and then blended with a mixture of dark brown sugar, eggs, milk and warm spices like cinnamon, nutmeg and cloves. The mixture is baked in a basic pie shell for about 35-40 minutes. The result is a deliciously smooth, sweet pie with a fragrant aroma. From http://australianfood.about.com.
Provided by UmmBinat
Categories Pie
Time 1h10m
Yield 8 Slices, 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 466.2, Fat 18.5, SaturatedFat 11.2, Cholesterol 99.1, Sodium 218.1, Carbohydrate 69.8, Fiber 4, Sugar 35.1, Protein 6.5
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.
Provided by Pikake21
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
More about "kumara pie recipes"
MINCE AND CHEESE KUMARA-TOP PIES - NADIA LIM
From nadialim.com
Servings 5Estimated Reading Time 2 minsCategory Lunch, MainCalories 439 per serving
- Cook kumara and swede in pot of boiling water for 12–15 minutes, until very soft. Drain and mash with butter, and season to taste with salt and pepper.
- While vegetables cook, prepare pie filling; heat oil in a large fry-pan on medium heat. Fry onion, garlic, carrot and courgette until soft, 3–4 minutes. Add beef mince and cook for 3–4 minutes until brown, breaking up with a wooden spoon. Add tomato paste, soy sauce, Worcestershire sauce and mustard, stir until combined. Sprinkle over flour, stir to combine and cook for 1–2 minutes then add beef stock, stir and simmer for 5–7 minutes until sauce has thickened. Season with salt and pepper.
- Half fill 5 large individual ramekins (1 cup capacity) with filling or use one large pie dish. Spread mash over to cover, rough up the surface with a fork and sprinkle over cheese. Bake for 10 minutes, then increase to grill, for about 3 minutes, until topping is golden. Rest for 5 minutes.
SWEET KUMARA PIE - NZ HERALD
From nzherald.co.nz
Servings 8Estimated Reading Time 5 minsCategory Dinner Party
- Preheat oven to 200C. roll out the pastry so it is not too thin, but not too thick. line a 22cm tart tin with the pastry and blind bake for 20 minutes. Set aside.
- Peel and cut kumara into quarters and lay them on a baking tray. Sprinkle with nutmeg, ginger and cinnamon and drizzle with maple syrup and add a small amount of water to the bottom of the tray. Cover with two layers of tinfoil and bake for 45 minutes until soft.
- Remove the kumara from the oven and allow to cool. Measure about 600g of cooked kumara and whizz it in a food processor until smooth. Put this mix in a bowl and stir in sugar, eggs, vanilla and cream.
- Preheat the oven to 175C. Fill the cooled tart case with the mix and bake for 45 minutes. Remove the tart from the oven and dust with icing sugar. Served hot or cold with whipped cream.
LAMB, ROSEMARY AND KUMARA PIE | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Midweek DinnerServings 4Total Time 1 hr
- Preheat the oven to 190°C. Heat the oil in a heavy-based pan over a medium-high heat. Add the lamb and brown on all sides for 7-8 minutes.
- Add the rosemary, carrot, celery and tomato paste and stir to combine. Add the red wine and beef stock and increase the heat to high. Once almost boiling, reduce to a simmer and cook for about 30 minutes until the lamb is tender.
- Meanwhile, for the kumara mash, boil the kumara for about 20 minutes until soft. Drain then return to the stovetop over a low heat. Add the butter, milk or cream and salt. Mash together well until smooth. Stir through most of the cheese.
- When lamb is tender, scoop into a pie dish. Spoon over the kumara mash and smooth the top. Top with the remaining cheese. Bake in the preheated oven for about 15 minutes until the top is golden.
KŪMARA & ORANGE PIE - CUISINE MAGAZINE - FROM …
From cuisine.co.nz
Estimated Reading Time 1 min
SWEET KUMARA PIE - MY KIDS LICK THE BOWL
From mykidslickthebowl.com
Ratings 15Calories 261 per servingCategory Dessert
KUMARA-TOPPED MINCE PIE - HEALTHY FOOD GUIDE
From healthyfood.com
4.5/5 Total Time 25 minsCategory MainsCalories 609 per serving
KUMARA COTTAGE PIE - THE FOOD SHOW
From foodshow.co.nz
CREAMY CHICKEN, KUMARA & DIJON MUSTARD PIES - JAX …
From jaxhamilton.co.nz
CHICKEN POT PIE | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern EuropeanCategory Main, Midweek DinnerServings 4Total Time 1 hr
- Melt 20 grams butter in a large frying pan over medium heat; add kumara and leek. Cook, stirring occasionally, until tender. Transfer to a large bowl
- Using the same pan, add chicken and garlic. Cook chicken 3-4 minutes each side, until browned and almost cooked. Add to kumara mixture.
- In a separate smaller pan, melt remaining butter. Add flour; cook, stirring, until the mixture bubbles. Gradually stir in the stock. Bring to the boil; simmer, stirring, until thickened. Stir in cream and chives.
- Add sauce to chicken mixture. Spread into a greased, shallow 23cm-square ovenproof dish with a rim. Stand separated pastry sheets on kitchen bench 5 minutes, or until partially thawed. Preheat the oven to 200°C (180°C fan-forced).
SHEPHERD’S PIE WITH KUMARA - HEALTHY FOOD GUIDE
From healthyfood.com
4.5/5 Total Time 1 hr 15 minsCategory MainsCalories 474 per serving
- 1 Preheat oven to 180°C. Heat olive oil in a large non-stick pan set over medium heat. Add onion and garlic to pan; cook until onion softens. Add celery and mushrooms and cook for 2—3 minutes. Add lamb mince and cook, breaking up mince with a wooden spoon, for 5 minutes or until mince browns. Add tomato purée and beef stock; bring to the boil. Reduce heat to low and simmer for 25 minutes.
- 2 Meanwhile, add kumara to a large saucepan of water and bring to the boil. Reduce heat and simmer for 20 minutes or until kumara is cooked through; drain. Transfer cooked kumara to a blender or food processor with milk; blitz into a purée and season with pepper.
- 3 Grease 6 x 1 1/2-cup-capacity pie dishes. Add frozen peas to mince mixture; stir well and switch off heat. Spoon mixture into dishes and top with kumara purée; scatter with parmesan and spray with olive oil. Transfer dishes to oven and cook for 20 minutes, or until topping is golden.
KUMARA PIE OR PUDDING - BIGOVEN
From bigoven.com
Reviews 1Servings 6Cuisine AmericanCategory Desserts
KUMARA PIE RECIPE : SBS FOOD
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4/5 (1)Servings 8Cuisine AustralianCategory Dessert
KUMARA PIE - COOKIDOO® – THE OFFICIAL THERMOMIX® RECIPE ...
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4.6/5 (18)Category Main Dishes-VegetarianServings 12Total Time 1 hr 45 mins
COUNTDOWN | EASY LAMB, ROSEMARY & KUMARA PIE RECIPE
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Servings 4Total Time 1 hr 30 minsCategory Dinner
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