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Home Cooking

beef and kumara croissant pie

letsforker | Jul 30, 201512:17 PM     1

beef and kumara croissant pie
Serves 4
You will need a 22cm springform pan and an 18cm round cake tin for this recipe

500g really good quality beef mince
500g kumara (sweet potato), peeled, cut into 3cm cubes
300g potato, peeled, cut into 3cm cubes
14 mini butter croissants, halved lengthways
1/4 cup pine nuts, toasted, crushed
2 small white zucchini, diced
1 tbsp olive oil
1 small brown onion, finely chopped
3 cloves garlic, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground cinnamon
Sea salt flakes and freshly cracked black pepper
Olive oil cooking spray

Preheat a fan forced oven to 160ºC. Spray the sides of a 22cm round springform pan with cooking spray. Line base and sides with croissants, ensuring they overlap so there are no gaps. You may find it easier to line the sides by placing the smaller cake tin on top of the croissant base and then poking the remaining croissant halves down the edges. Put some heavy books on top of the smaller tin, to weigh it down and compact the croissants. Leave for about 10 mins then remove the books and smaller tin and pop into the oven to bake for about 10 mins.

Meanwhile, in a large saucepan, add kumara and potatoes. Fill with enough cold water to cover, season with salt, then bring to boil over a high heat, then cook for 15-20 mins or until kumara is very soft when poked with a fork. Drain then mash really well. Season with salt and pepper.

Heat olive oil over a low-medium heat in a large frypan. Add onion, garlic and zucchini and sauté 3-5 mins or until onion is soft and opaque. Add beef, breaking up any lumps with a wooden spoon. Add spices, stirring to combine. Cook until your mince is completely browned. Season with salt and pepper. Drain off any excess liquid so that your mince is really dry (there shouldn't be much, if any).

Fill the croissant shell with the mince mixture then spread the kumara mash over the top. Pop back into the oven for a further 10 mins (you may need to cover any exposed croissant edges with a bit of foil to prevent burning) to heat through before serving topped with crushed, toasted pine nuts.

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