adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spanish kumara pockets
Spanish kumara pockets
0 Likes
Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Easy Spanish kumara pockets filled with spicy chorizo, capsicum, and sour cream, baked to perfection.
Ingredients:
  • 4 x 350g kumaras (skin-on)
  • 1 red capsicum, halved lengthways, seeds removed
  • 2 dried chorizo, split lengthways
  • 4 unpeeled garlic cloves
  • 160g sour cream
  • Juice of 1/2 lemon
  • 1 red onion, finely chopped
  • 1/2 bunch flat-leaf parsley, leaves chopped
  • 2.50 gm smoked paprika (pimenton)
Instructions:
  • Preheat the oven to 200 degrees Celsius.
  • Poke the kumaras with a fork and place them on a large baking paper-lined tray. Roast for 50 minutes, then add capsicum, chorizo, and garlic to the tray. Roast for another 20 minutes until kumaras are tender and chorizo is crispy.
  • Peel off and discard the capsicum skin, then cut into thin strips. Slice the chorizo thinly. Set aside.
  • Remove the garlic cloves from their skins and mix them with sour cream and lemon juice, mashing until smooth.
  • Cut the kumaras lengthwise without completely separating them to create a pocket. Fill each 'pocket' with the garlic sour cream, and then layer on the capsicum, chorizo, onion, parsley, and paprika. Finish by drizzling any leftover chorizo oil from the tray before serving.

Similar Recipes