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.

Steps

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.

Place butter and flour in a large bowl and rub in the butter.

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.

Turn dough onto a floured surface , knead until smooth.

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.

Bake for 15 minutes then reduce the temperature to 375f / 190c / gas mark 4 and bake for a further 10 - 15 minutes.

Remove from oven and allow to stand a few minutes before turning onto a wire rack to cool.

Ingredients

kumara, gruyere cheese, self-raising flour, butter, fresh chives, eggs, milk, coriander seeds, cumin seeds, dried chili, cashews