Javanese Yam Pie

Ingredients

In this Javanese adaptation of the Guyana Yam Pie, we incorporate traditional Javanese spices and flavors to create a unique twist. The original dish is transformed by using Javanese spices such as turmeric, coriander, and cumin, which infuse the yam filling with a distinct Javanese flavor profile. Additionally, the pastry crust is made using Javanese cooking techniques, resulting in a flaky and crispy crust that perfectly complements the creamy yam filling. We alse have the original recipe for Guyana Yam Pie, so you can check it out.

• 500g (1.1 lb) yam, peeled and cubed 500g (1.1 lb) yam, peeled and cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• Salt, to taste Salt, to taste
• 1 sheet of puff pastry 1 sheet of puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 42g, 4g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Boil the yam cubes in salted water until tender. Drain and set aside.
3. 3.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Add the cooked yam cubes to the pan and mash them using a fork or potato masher.
5. 5.
   Stir in the ground turmeric, ground coriander, ground cumin, and salt. Cook for another 2-3 minutes to allow the flavors to meld together.
6. 6.
   Roll out the puff pastry sheet and line a pie dish with it. Trim any excess pastry.
7. 7.
   Pour the yam mixture into the pastry-lined dish and spread it evenly.
8. 8.
   Cover the pie with another sheet of puff pastry, sealing the edges by pressing them together.
9. 9.
   Brush the top of the pie with beaten egg to give it a golden color.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and crispy.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Yam — Make sure to boil the yam until it is tender but not mushy. Overcooking can result in a watery filling.

Tips & Tricks

• For an extra kick of flavor, add a pinch of chili powder or a finely chopped chili pepper to the yam mixture.
• Serve the Javanese Yam Pie with a side of sambal, a traditional Javanese chili paste, for an added burst of heat.
• If you prefer a lighter crust, you can use filo pastry instead of puff pastry.
• Experiment with different spices and herbs to customize the flavor of the yam filling to your liking.
• Leftover Javanese Yam Pie can be reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Javanese Yam Pie warm as a main dish accompanied by a fresh green salad or steamed vegetables. It can also be enjoyed as a delicious snack or appetizer.

Presentation advice

To enhance the presentation, garnish the Javanese Yam Pie with a sprinkle of chopped fresh cilantro or parsley. The vibrant green color will add a pop of freshness to the golden crust.