Kumara and Gruyere Wedges

• 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)
• 14 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
• 12 teaspoon crushed dried chili
• 2 12 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.

kumara, gruyere cheese, flour, butter, fresh chives, eggs, milk, coriander seeds, cumin seeds, dried chili, cashews

Taken from www.food.com/recipe/kumara-and-gruyere-wedges-143077 (may not work)