Palusami pie gives the site a creative baked variation on one of the better-known Pacific taro leaf dishes. It still stays close enough to the original flavor profile that it strengthens the palusami cluster instead of feeling random.
If you enjoy this style of Pacific cooking, you may also want to try palusami, kapisi pulu.
Ingredients
- 6 cups taro leaves or spinach, chopped
- 1 onion, chopped
- 1 cup coconut cream
- 1 cup cooked corned beef or tuna
- 1 prepared pie crust
- Salt to taste
Instructions
- Mix the greens, onion, coconut cream, cooked meat, and salt.
- Spoon the filling into a lined pie dish.
- Top with the remaining crust or leave open-faced.
- Bake until the filling is hot and the crust is golden.
- Rest briefly before slicing.
Helpful Tips
- Cook taro leaves thoroughly before serving.
- A deeper dish helps hold the moist filling.
- Serve warm as a main dish or hearty side.
FAQ
Is palusami pie traditional?
It is more of an inspired baked variation than a strict traditional version.
Can tuna be used instead of corned beef?
Yes, tuna works well in this style of filling.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 242 kcal |
| Fat | 19.9 g |
| Saturated Fat | 10.5 g |
| Carbohydrates | 41.9 g |
| Protein | 24.5 g |
| Sodium | 7007.4 mg |
| Cholesterol | 24.4 mg |
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