Kumara Silverbeet & Cheddar Pies

Pie filling

30g butter and 1 tbsp olive oil

1 brown onion, finely diced

2 cloves garlic, crushed

½ tsp smoked paprika

1 tsp picked thyme leaves

175g crème fraiche

400g orange kumara dice

100g grated tasty cheese, plus extra for the tops of the pies

2 cups chopped silverbeet (120-150g)

1 tsp Dijon mustard

1 tsp salt


1 egg, beaten to glaze

2 sheets Savoury pastry

2 sheets Butter puff

extra cheese to top the pies

Pie filling

Melt butter with olive oil in a large frying pan over medium heat. Add the onion and garlic and cook for 6 – 8 minutes, or until soft and translucent. Add the smoked paprika and thyme and cook out for a further minute. Reduce the heat and add the crème fraiche, stir to melt. Add the kumara, cheese, silverbeet, and milk. Season and gently combine to ensure the kumara is coated in the mixture, whilst melting the cheese and slightly wilting the silverbeet. Season to taste and cool.

 Pie assembly and cooking

Grease the 8 pie tins and line with savoury pastry. Fill with the cooled kumara mixture, approx. 130 – 150g per pie. Brush edges with egg wash. Top with rounds of butter puff, seal the edge and crimp. Egg wash the pie tops, then top with grated cheese.


Bake in a preheated 180 °C oven for 30 – 40 minutes or until the pastry is crisp, a deep golden colour and cooked through.


Makes 8 x 10cm pies