Yarra Valley Kumara Pie

Introduction to Yarra Valley Kumara Pie

Yarra Valley Kumara Pie is a delectable dish originating from the lush landscapes of Victoria, Australia. Known for its rich use of local produce, this dish prominently features kumara, also known as sweet potato, which thrives in the region. The Yarra Valley, renowned for its vineyards, also contributes to a culture deeply rooted in farm-to-table dining experiences. The pie combines the earthy flavors of kumara with a savory herb-infused filling, encapsulated in a flaky crust to offer a comforting and satisfying meal.

The History of Kumara in Australian Cuisine

The sweet potato, or kumara, is a staple in many Australian homes and has been embraced for its versatility and nutritional value. Originally brought to the Pacific regions by early Polynesian settlers, kumara has become integrated into Australia's diverse culinary landscape. The introduction of kumara to the Yarra Valley was a natural evolution, given the area's fertile grounds and agricultural heritage.

Ingredients for Yarra Valley Kumara Pie

• 1 kg kumara peeled and chopped
• 2 tbsp olive oil
• 1 large onion finely chopped
• 3 cloves garlic minced
• 300g mushrooms sliced
• 150g fresh spinach
• 200g feta cheese crumbled
• 1/4 tsp nutmeg
• Freshly ground black pepper to taste
• 1 egg whisked
• 2 cups plain flour
• 125g butter chilled and cubed
• 6-8 tbsp cold water

Preparation

Preparing the Pastry

Start by making the pastry. In a large mixing bowl, combine the flour and a pinch of salt. Add the butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Stir in enough cold water to bring the dough together. Knead it briefly, wrap in cling film, and refrigerate for 30 minutes.

Preparing the Kumara

Place the kumara in a large saucepan and cover with water. Bring to a boil over high heat, then reduce the heat to a simmer. Cook for about 10-15 minutes or until tender. Drain the kumara and mash until smooth. Season with black pepper and set aside to cool.

Cooking the Filling

Heat olive oil in a large frying pan over medium heat. Add the onion and garlic, sauté until they soften. Add the mushrooms and continue to cook until tender. Stir in the spinach and cook until wilted. Remove the pan from heat and let it cool slightly before mixing in the feta cheese and nutmeg. Combine this mixture with the mashed kumara thoroughly.

Making the Pie

Assembling the Pie

Preheat the oven to 200°C (392°F). Roll out the chilled pastry on a floured surface and line a 23cm pie dish with it. Trim the excess and reserve for the top. Fill the pastry with the filling mixture, spreading evenly. Roll out the reserved pastry to form a lid, place it over the filling, and crimp the edges to seal. Brush the top with whisked egg to give a golden finish.

Baking the Pie

Bake the pie in the preheated oven for 35-40 minutes or until the pastry is golden brown and cooked through. For accurate timing, you can use a cooking timer to ensure precision.

Enjoying Yarra Valley Kumara Pie

The Yarra Valley Kumara Pie is best enjoyed fresh from the oven when the filling is warm and creamy, and the pastry is crisp. This pie is perfect for gatherings, providing a hearty meal that can be complemented with a simple green salad or a glass of local Yarra Valley wine. As you savor each bite, appreciate the harmonious blend of flavors that celebrate the region's agricultural bounty.