Kumara and Gruyere Wedges Recipe

Name: Kumara and Gruyere Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g kumara, cooked and mashed; 350 g gruyere cheese, cut into 1cm cubes; 375 g self-raising flour, sifted; 40 g butter (plus extra for greasing); ¼ cup chopped fresh chives; 2 eggs, broken into separate bowls and lightly beaten; 125 ml milk (approximately); 2 teaspoons coriander seeds; 2 teaspoons cumin seeds; ½ teaspoon crushed dried chili; 2 ½ tablespoons finely chopped cashews

Servings: persons

300 g kumara, cooked and mashed
350 g gruyere cheese, cut into 1cm cubes
375 g self-raising flour, sifted
40 g butter (plus extra for greasing)
¼ cup chopped fresh chives
2 eggs, broken into separate bowls and lightly beaten
125 ml milk (approximately)
2 teaspoons coriander seeds
2 teaspoons cumin seeds
½ teaspoon crushed dried chili
2 ½ tablespoons finely chopped cashews

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.

865

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 300 g kumara, cooked and mashed, 350 g gruyere cheese, cut into 1cm cubes, 375 g self-raising flour, sifted, 40 g butter (plus extra for greasing), and more.

Yes, Kumara and Gruyere Wedges falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kumara and Gruyere Wedges

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions