Uvea Gosari Pie
Introduction to Uvea Gosari Pie
The Uvea Gosari Pie is a delightful culinary fusion that brings together traditional flavors from Uvea Island and beloved Western pie techniques. This pie features a unique blend of flavors, particularly the use of Gosari, an edible fern commonly found in Korean and Polynesian cuisine. Its rich earthy flavors paired with the sweetness of sweet potatoes and the soft crust create a dish that's as delicious as it is intriguing.
Historical Background
This recipe draws inspiration from the traditional Uvean way of cooking, which includes methods like steaming and mashing root vegetables. By combining these traditional components with Western baking methods, the Uvea Gosari Pie celebrates cultural exchange and culinary creativity.
Ingredients
- Gosari - a bunch
- Sweet potatoes - 500 grams
- Flour - 200 grams
- Butter - 100 grams
- Egg - 1 beaten
- Coconut milk - 250 ml
- Salt - 1 teaspoon
- Sugar - 50 grams
- Cinnamon - 1 tablespoon
- Nutmeg - 1/2 teaspoon
- Honey - 2 tablespoons
Preparation Steps
Begin by preparing the Gosari. Thoroughly rinse and soak it in cold water for about an hour to remove any bitterness. In a pot, bring water to a boil, blanch the Gosari for five minutes, then set aside. The blanching helps soften and tenderize the greens, allowing them to integrate smoothly into the filling.
While the Gosari is soaking, peel and dice the sweet potatoes into small cubes. Boil them until they're tender for about 15 minutes and then drain.
Combine the cooked sweet potatoes, coconut milk, sugar, cinnamon, and nutmeg into a mixing bowl, mashing and blending them into a smooth paste. Stir in the honey for added sweetness.
Making the Pie Dough
Next, focus on making the pie dough. In a bowl, mix flour and a pinch of salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles breadcrumbs. Gradually incorporate the beaten egg to form a smooth dough. Wrap the dough in cling film and refrigerate it for about 30 minutes.
Assembly and Baking
Preheat your oven to 180°C or 356°F as you begin assembling the pie.
Roll out the chilled dough on a floured surface to fit your pie dish. Place the dough into the dish, ensuring it covers the sides evenly.
Spread the sweet potato mixture onto the pie crust and smooth it evenly. Top it with the softened Gosari, ensuring a balanced distribution. This layering not only enhances the pie's flavor but also its appearance.
Bake the pie in the preheated oven for about 40 minutes. Set a cooking timer to help monitor the cooking process and prevent overbaking which could lead to a dry filling or burnt crust.
Serving Suggestions
Allow the pie to cool slightly before slicing, as this helps the filling to set properly. Uvea Gosari Pie is best enjoyed warm. You can serve it as a savory dinner pie or accompany it with a dollop of yogurt or cream for an added texture contrast.
Pairing Options
This pie pairs wonderfully with a light green salad or a side of citrus fruits like orange slices, which complement the earthy flavor of the Gosari and the sweetness of sweet potatoes.