Sweet Potato Pasties

 

Perfect as a starter or for a light lunch – or for picnics (indoor or otherwise…).

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(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

  1. Boil the sweet potatoes for 10-15 minutes until soft
  2. 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.
  3. 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.2013-06-06 10.50.23
  4. Preheat oven to about 180oC. Line a baking tray with greaseproof paper/baking parchment.
  5. Roll out the puff pastry thinly and cut with a 10-12cm circular cutter. Place the filling in the middle and fold over.   2013-06-06 10.50.28
  6. Brush with milk and score a small hole in each. 2013-06-06 10.55.48
  7. 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!
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