3 large kumara (orange, gold or red)
4 rashes bacon
2 spring onions, finely chopped
salt & pepper
12 slices sandwich bread
butter
chives
Peel and chop the kumara into small pieces and boil in salted water until cooked through. While the kumara is cooking, lightly fry the bacon & chop into small pieces. Chop the spring onions finely. Mash the kumara and add the bacon, spring onions and season to taste with salt & pepper.
Lightly butter the bread slices then remove the crusts. Trim the bread slices depending on desired size of cases and place butter side down into patty pans. Fill with the kumara mixture.
Bake in a pre-heated oven 190°C for approximately 30 minutes or until bread cases are golden brown. Garnish with chopped chives and serve immediately.
Makes 12.
Variations: You could add or substitute any other favourites such as chopped sun-dried tomatoes, broken feta, grated cheese etc. You could also cut each sandwich slice into 4 and use mini muffin pans giving bite-sized hors d'oeuvre servings.
4 rashes bacon
2 spring onions, finely chopped
salt & pepper
12 slices sandwich bread
butter
chives
Peel and chop the kumara into small pieces and boil in salted water until cooked through. While the kumara is cooking, lightly fry the bacon & chop into small pieces. Chop the spring onions finely. Mash the kumara and add the bacon, spring onions and season to taste with salt & pepper.
Lightly butter the bread slices then remove the crusts. Trim the bread slices depending on desired size of cases and place butter side down into patty pans. Fill with the kumara mixture.
Bake in a pre-heated oven 190°C for approximately 30 minutes or until bread cases are golden brown. Garnish with chopped chives and serve immediately.
Makes 12.
Variations: You could add or substitute any other favourites such as chopped sun-dried tomatoes, broken feta, grated cheese etc. You could also cut each sandwich slice into 4 and use mini muffin pans giving bite-sized hors d'oeuvre servings.
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