Our Recipes

Ingredients

1 roll flaky puff pastry or pre made savoury tartlet cases

2 medium kumara, peeled and cut into 1 inch chunks
1/2 cup sour cream
3 eggs lightly beaten
1 tbsp sage, chopped
1 tbsp thyme leaves, chopped
1 tbsp chilli paste (optional)
1 tbsp honey
2 tsp cumin
salt and pepper to taste
optional sage and thyme leaves for garnish

Method

Preparation Instructions

Simmer the kumara in slightly salted water until soft, but not mushy. Drain and let cool. Roll out dough and cut out circles about 30 percent larger than the muffin tins or tart pans. Line the tins with the pastry rounds. In a food processor, combine the cooled kumara with the sour cream, eggs, sage, thyme, chilli paste if using, honey, cumin and salt and pepper. Process until smooth and batter like. Fill the pastry shells three quarters full with the filling and top with herb leaves as garnish.

Serving Instructions

Bake in 200 degrees Celsius oven until pastry is golden and the filling is set, about 20 to 25 minutes. Make these tarts in mini muffin tins and use as a pre-dinner finger food. Use larger tins for light lunches or side dishes.