Guyana Yam Pie

Ingredients

• 2 cups (400g) mashed yams 2 cups (400g) mashed yams
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (150g) cooked chicken, shredded 1 cup (150g) cooked chicken, shredded
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 42g, 5g
• Protein: 15g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the mashed yams, flour, and a pinch of salt. Mix until well combined.
3. 3.
   Add the cold butter to the yam mixture and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs.
4. 4.
   Gradually add the ice water, a little at a time, and mix until the dough comes together.
5. 5.
   Roll out the dough on a lightly floured surface and transfer it to a greased pie dish, pressing it gently to fit the bottom and sides.
6. 6.
   In a skillet, heat some oil over medium heat and sauté the onion, garlic, and scotch bonnet pepper until softened.
7. 7.
   Add the ground cumin, turmeric, and dried thyme to the skillet and cook for another minute.
8. 8.
   Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes.
9. 9.
   Stir in the shredded chicken and season with salt and pepper to taste.
10. 10.
    Pour the chicken filling into the prepared pie crust and spread it evenly.
11. 11.
    Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Yam — Make sure to use fully cooked and mashed yams for a smooth and creamy texture in the pie.
• Scotch bonnet pepper — Handle with caution and wear gloves when handling the pepper to avoid skin irritation. Adjust the amount according to your spice preference.
• Vegetable broth — Use low-sodium vegetable broth to control the saltiness of the dish.

Tips & Tricks

• For a vegetarian version, replace the chicken with cooked lentils or chickpeas.
• Add a sprinkle of grated cheese on top of the pie before baking for an extra layer of flavor.
• Serve the pie with a side of tangy tamarind chutney for a delightful contrast of flavors.
• If you prefer a milder spice level, remove the seeds from the scotch bonnet pepper before mincing.
• Leftover pie can be refrigerated and reheated in the oven for a quick and delicious meal.

Serving advice

Serve the Guyana Yam Pie warm as a main dish accompanied by a fresh green salad or steamed vegetables. It can also be enjoyed as a hearty appetizer or a comforting lunch option.

Presentation advice

Garnish the pie with a sprinkle of fresh chopped parsley or cilantro to add a pop of color. Cut the pie into neat slices and serve on individual plates for an elegant presentation.