The longest part of making this easy pie is dry-baking the kumara which will probably take an hour, (the oven does the work). This can be done in advance and once cooked, assembly of the pie is a breeze. I bought great red and green lettuces at the market to which I added halved cherry tomatoes, sliced cucumber and a well-seasoned vinaigrette made of extra virgin olive oil and white wine vinegar which was the salad I served with the pie.
Ingredients
| 2 large | Purple kumara, well scrubbed (Main) |
| 500 g | Flaky pastry, made with butter (Main) |
| 3 rashers | Bacon, rind cut off, bacon diced 2cm (Main) |
| 2 | Spring onions, thinly sliced |
| 2 Tbsp | Chopped parsley |
| 1 ½ cups | Grated tasty cheese |
| 1 | Egg, beaten |
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Directions
- Heat the oven to 200C. Line a flat baking tray with baking paper.
- Put the kumara side by side in a dry ovenproof dish and bake for 1 hour or until a skewer inserted into the middle goes in easily and the centre feels soft. Remove from the oven, cool, halve and peel. Mash the kumara roughly with a fork, season with salt and freshly ground black pepper and reserve.
- Halve the pastry and roll each half out on a lightly floured surface so you can cut a 25cm diameter disc out of one half and a 28cm diameter disc from the other.
- Place the smaller disc on the paper-lined tray. Spread the cold kumara evenly over the disc but leave a 2cm border around the edge. Sprinkle the bacon, spring onions, parsley and cheese on top in that order.
- Brush the border with beaten egg. Place the larger pastry circle on top and crimp the edges together with a fork or twist neatly to seal.
- Brush the top of the pie with egg and cut four 4cm slits in the top to let the steam escape.
- Bake for 30-35 minutes until well browned and cooked. Serve in wedges with a salad.
