Kumara and Gruyere Wedges

“This recipe is doubly Australian. Firstly it comes from the Australian Women’s Weekly cookbook “Muffins, Scones and Breads” and secondly Kumara is a type of Australian orange sweet potato. I have made a few recipes from this book (which belongs to my DH) and they’ve all been very successful; this recipe is on my list of ones to try. Posted for Zaar World Tour 2005. NOTES: Preparation and cooking time for the kumara is not included. Australian chefs use a larger tablespoon measure so will only need 2 tbsps of cashews.”
READY IN:
55mins
YIELD:
16 wedges
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease a deep 19cm square cake pan; heat oven to 500F / 240C /gas mark 7; mix together the spicy topping ingredients so that they are well combined.
  2. Place butter and flour in a large bowl and rub in the butter.
  3. Stir in cheese and chives then add 1 beaten egg and the mashed kumara; stir in enough milk to mix to a soft sticky dough.
  4. Turn dough onto a floured surface, knead until smooth.
  5. Press dough into the prepared pan, brush with the second beaten egg, sprinkle with spicy topping then press topping firmly into the dough; using a floured, serrated knife, cut dough into quarters, then diagonally into 16 triangles.
  6. Bake for 15 minutes then reduce the temperature to 375F / 190C /gas mark 4 and bake for a further 10 - 15 minutes.
  7. Remove from oven and allow to stand a few minutes before turning onto a wire rack to cool.

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