This recipe comes from the 2004 Auckland winner, BeesOnline Cafe.

Moi Moi Dough

• 500g moi moi potatoes, washed
• 2 egg yolks
• 100g plain flour
• pinch salt and freshly
• ground black pepper

Boil the moi moi potatoes until just cooked, drain well and set aside to cool slightly.

Roughly remove potato skins using a small, sharp knife. Pass the peeled potatoes through a mouli or ricer. Pile the moi moi mash on a cool workbench and make a well in the middle. Add the egg yolks, then sift the flour, salt and pepper into the well and lightly work everything together to form a soft dough. Set dough aside to rest for 10 minutes.

Tuatua Filling

• 300g tuatua meat, patted dry with paper towels
• 1 egg white
• 1 tablespoon ricotta
• 30mls cream
• 1 tablespoon chopped parsley
• pinch nutmeg
• salt and white pepper

Mince the well-drained tuatua meat with the egg white and ricotta in a food processor to make a fine paste. Transfer to a bowl and lightly fold in the cream, chopped parsley, nutmeg and salt and pepper to taste.

To assemble

• vegetable oil for cooking
• 300g puha, washed thoroughly
• 50g karengo
• Honeygar-marinated Nikau shavings *

On a well-floured bench lightly roll the moi moi dough into 50g balls, and then roll these out to 3-4mm thickness. Using a 14cm pastry cutter, cut to make tidy circles.
Form dough circles into parcels around 1 tablespoon amounts of tuatua filling, pressing the edges together firmly. Repeat process until all the parcels are finished.

Steam the parcels for 5 minutes over boiling water or until they feel firm to the touch. Set aside to cool.

Add a little oil to a moderately hot frying pan. Lightly brown the tuatua parcels on both sides and set aside. Place the well-washed puha and karengo in the hot pan and sauté lightly. Serve tuatua parcels on beds of puha and karengo and drizzle over some *Honeygar-marinated Nikau shavings. Serves 6-8. Serve with Monteith’s Original.

*Honeygar is a BeesOnline product.