K from Queensland wrote:
“I absolutely love all of your recipes, and have recently been asked to make a
vegetarian pie including seasonal vegies such as pumpkin, but i cannot find a
good recipe anywhere. Would you be so kind as to send me one!
Yes, here’s one I made earlier (20 years earlier). Just as well recipes don’t age.
Sweet Potato Pie
This popular savoury pie features the delicious orange-fleshed kumeras, native New Zealand sweet potatoes. This recipe was from the lunch menu at Gopal’s Restaurant in Auckland, circa 1990.
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.
1 cup unbleached plain flour,
1 cup wholemeal flour,
1 teaspoon salt,
1/2 cup butter,
up to 3/4 cup iced water.
3 cups kumeras, peeled, steamed, and mashed,
1/4 cup each of the following vegetables (all lightly steamed and drained): cauliflower pieces, french beans cut into 2.5 cm (1-inch) lengths, corn, chopped spinach, carrot cubes, and broccoli flowerets,
1/4 cup butter,
1 tablespoon grated ginger, lightly sauteed,
1.5 teaspoons salt,
1/2 teaspoon freshly ground black pepper,
3 teaspoons soy sauce,
1/2 teaspoon yellow asafoetida powder,
1-2 tablespoons raw sugar,
Handful chopped fresh herbs of your choice.
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.
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.
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.