sweet potato pies

sweet potato pies

sweet potato pies

These sweet potato pies are vegetarian friendly and a delicious supper on a budget.

  • 1 hr
  • 4-6
  • Intermediate

INGREDIENTS

  • 400g sweet potato cubes (without skin)
  • handful coriander, finely chopped
  • 4 spring onions, finely chopped
  • 1 green chilli, finely chopped (optional)
  • 400g puff pastry, defrosted
  • 2 large baby marrows, thinly sliced or grated
  • handful mint, finely chopped
  • 250ml plain yoghurt
  • 1 garlic clove, crushed

METHOD

  1. Cook the potatoes in salted boiling water for about 20 minutes or until soft. Drain and mash. Stir in the
    coriander, onions and chilli. Season. Cool.
  2. Preheat oven to 220°C. Unroll and cut the pastry into 6 rectangles and divide the potato mixture between the bottom halves of each rectangle, leaving a 1cm border around each. Use your finger to spread water on the borders and fold over to enclose.
  3. Press pastry seams with a fork to seal and place on a baking paper lined tray. Bake for about 25 minutes or until golden.
  4. Combine the baby marrows and mint. Combine the yoghurt and garlic. Season. Serve with the pies.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Magazine issue date: Apr, 2019


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