KCB 8.7: Sweet Potato Pie
Sweet Potato Pie
This popular savoury pie features the delicious orange-fleshed kumeras, native New Zealand sweet potatoes. This recipe is from the lunch menu at Gopal's Restaurant in Auckland.
• PREPARATION TIME: 1/2 hour
• PASTRY RESTING TIME: 1/2 hour
• TOTAL BAKING TIME: 25 to 35 minutes
• YIELD: One 20 cm (8-inch) pie
• PASTRY RESTING TIME: 1/2 hour
• TOTAL BAKING TIME: 25 to 35 minutes
• YIELD: One 20 cm (8-inch) pie
Pie crust
• 1 cup (250 ml) unbleached plain flour
• 1 cup (250 ml) wholemeal flour
• 1 teaspoon (5 ml) salt
• 1/2 cup (125 ml) butter
• up to 3/4 cup (185 ml) iced water
• 1 cup (250 ml) wholemeal flour
• 1 teaspoon (5 ml) salt
• 1/2 cup (125 ml) butter
• up to 3/4 cup (185 ml) iced water
Filling
• 3 cups (750 ml) kameras, peeled, steamed, and mashed
• 1/4 cup (60 ml) each of the following vegetables (all lightly steamed and drained):
cauliflower pieces, french beans cut into 2 1/2 cm (1-inch) lengths,
corn, chopped spinach, carrot cubes, and broccoli flowerets
• 1/4 cup (60 ml) butter
• 1 tablespoon (20 ml) grated ginger, lightly sauteed
• 1 1/2 teaspoons (7 ml) salt
• 1/2 teaspoon (2 ml) freshly ground black pepper
• 3 teaspoons (15 ml) soy sauce
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 2 tablespoons (40 ml) brown sugar
• 1/4 cup (60 ml) each of the following vegetables (all lightly steamed and drained):
cauliflower pieces, french beans cut into 2 1/2 cm (1-inch) lengths,
corn, chopped spinach, carrot cubes, and broccoli flowerets
• 1/4 cup (60 ml) butter
• 1 tablespoon (20 ml) grated ginger, lightly sauteed
• 1 1/2 teaspoons (7 ml) salt
• 1/2 teaspoon (2 ml) freshly ground black pepper
• 3 teaspoons (15 ml) soy sauce
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 2 tablespoons (40 ml) brown sugar
1. To prepare the crust: sift the 2 flours and salt into a large bowl. Rub in the butter until the mixture resembles a coarse meal. Add enough chilled water to hold the dough together. Knead briefly, working quickly to avoid over-handling. Cover the pastry in plastic wrap and refrigerate for 1/2 hour.
2. Pinch off two-thirds of the pastry and roll it into a smooth ball; then, with a rolling pin, roll it into a circle that comfortably fits inside and up the sides of one 20 cm (8-inch) buttered pie tin. Prick with a fork and bake in a preheated oven at 200°C/390°F for 10 to 12 minutes or until light golden brown.
3. Thoroughly combine all the ingredients for the filling. Spoon the filling into the pie base. Roll the remaining pastry to the required size, place it on top of the pie, and crimp the edges of the top over the pie base. Prick with a fork and place in the oven. Bake at 190°C/375°F for 15 to 20 minutes or until golden brown.
Variation: Place 1 cup (250 ml) grated cheese on top of the pie halfway through the baking.
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Link to this page: https://prabhupadabooks.com/gvd/8/kcb-8-7-sweet-potato-pie
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