Recipes

KIM'S KUMARA & SILVERBEET PIE WITH SPICY TOMATO SAUCE

Posted On: 2015-05-20 08:22:40

INGREDIENTS:

6 silverbeet leaves, cut into 2cm-thick slices

6 Tablespoons extra virgin olive oil

3 onions, thinly sliced

3 cloves garlic, finely chopped

3 purple kumara, peeled, cut into 4cm chunks

400 grams flaky puff pastry

1⁄2 cup roasted cashew nuts

1 egg, beaten

400 grams can crushed tomatoes

2 Tablespoons red wine vinegar

1⁄2 cup raisins

1⁄2 teaspoon ground cinnamon

1 red chilli, thinly sliced

DIRECTIONS:

Cook the silverbeet in boiling salted water for 4 minutes or until well cooked.

Cool under cold water then squeeze dry & chop coarsely.

Set aside.

Heat 4 tablespoons of the oil in a saucepan over moderate heat then add the onions & garlic.

Fry for 10 minutes or until the onions are golden & soft.

Taste & season well with salt & freshly ground black pepper.

Cool & reserve.

Preheat the oven to 200°C.

Boil the kumara in plenty of well-salted water until tender.

Remove from the heat & drain well.

Leave in the colander until cold then mash very coarsely.

Roll the pastry out on a floured surface into a rectangle about 40cm x 30cm.

Place on a baking tray.

Spread the kumara along one of the longer sides of the pastry then place the silverbeet & onions evenly on top.

Sprinkle the cashews on top.

Fold the other longer side of the pastry over the filling then seal by brushing the edges with the beaten egg & crimping together with a fork or twisting the edges together.

Brush the top of the pie with the beaten egg.

Make a couple of 4cm slits in the top of the pastry to allow steam to escape as the pie cooks.

Place in the oven & bake for 25 minutes or until very well cooked.

Cool for 10 minutes before serving.

While the pie is cooking, put the remaining oil in a saucepan, along with the tomatoes, 1 cup water, vinegar, raisins, cinnamon & chilli.