Perfect as a starter or for a light lunch – or for picnics (indoor or otherwise…).
(serves 3 / makes approx. 9 mini pasties)
150-200g puff pastry (or more if desired – mine were quite thin initially, though puffed up as you might expect!)
1 medium sweet potato, peeled and cubed
Slug of oil
1/2 medium red onion, diced
1 clove garlic, diced
2 large white mushrooms (approx. 80g), diced
1 cm knob of ginger, grated or diced
1 tsp paprika
1 tsp turmeric
1 tsp generic curry powder
2 tbsp raisins
Slug of milk
- Boil the sweet potatoes for 10-15 minutes until soft
- Meanwhile, soften the onion with the garlic in a pan for 3-5 minutes then add the mushroom and ginger and heat for another 3-5 minutes. Add the spices and raisins and stir to coat.
- Drain the sweet potatoes and add to the vegetables. Stir and add a bit of milk if it looks dry. Remove from heat and allow to cool slightly while preparing the puff pastry.
- Preheat oven to about 180oC. Line a baking tray with greaseproof paper/baking parchment.
- Roll out the puff pastry thinly and cut with a 10-12cm circular cutter. Place the filling in the middle and fold over.
- Brush with milk and score a small hole in each.
- Bake for 15 minutes then eat hot or allow to cool. You can use any leftover filling to stuff a pita bread, which is quite nice!