Creamy Sweet Potato Pasty
- charliemidd
- Jul 19, 2021
- 2 min read
Who doesn't love a hearty pasty!!
Let's face it, anything covered in pastry is good. So combining my love of creamy veggies and crispy pastry is just perfection.
I can't imagine anyone who doesn't love a pasty and this is my first recipe of many to come for sure!
A perfect treat for a picnic, a weekend snack or cheeky dinner.
How do we do it?
Beige food is always a winner but this one's packed full of veggies too!
Recipe - Makes 12-15 pasties
3 Sheets of Puff Pastry
1 Tbsp Olive/Coconut Oil
1 White Onion
2 Garlic Cloves
1 Leek
Pinch Salt
2 Sweet Potatoes
200g Mushrooms
Sprinkle Rosemary
1/2 Cup White Wine
120ml Oat Cream
Sprinkle Nutritional Yeast
Method
1. Heat oil in a pan.
2. Finely chop onion and leek, add to the hot oil and stir well. Add in crushed garlic and fry up together.
3. Peel and finely chop the sweet potatoes into small cubes and finely chop the mushrooms and add them to the pan.
4. Sprinkle rosemary over the mixture and stir well. Let everything fry up together.
5. Next add in white wine, oatly cream and a sprinkle of nutritional yeast. Let the mixture simmer on a low heat until cooked well - check the sweet potatoes are soft.
6. Preheat oven to 180°C.
7. Next, roll out your first pastry sheet. Using a large cookie cutter or a cereal bowl, cut out a circle of pastry. Take a spoonful of the vegetable mixture at a time and place in the centre of the pastry. Be careful not to overfill. Fold the pastry in half and seal the edges.
8. Repeat until all pastry and veggie mix is used.
9. Brush all pasties with plant milk. Pepare oven trays with baking paper and lay out pasties leaving enough space between each for the pastry to expand whilst cooking.
10. Bake until the pastry is crispy and golden brown. Store in an airtight container and enjoy!
Tips
Ensure you chop up sweet potato in small cubes so that it cooks quickly along with the rest of the vegetables.
Ensure you seal the pasties really well so that they don't burst open whilst cooking. You might want to use a fork to help pinch the pastry together.
To also help with this, ensure you don't over fill each pasty.
There may be some residual liquid from the oat cream, use a slotted spoon to ensure that the liquid doesn't make its way into the pasty, you want the mixture to be creamy but not drowning in liquid so it makes the pastry wet.
The pasties freeze and defrost well if you wanted to make a batch :-) You can also heat them up to have as a hot snack/meal too.
I get loads of my ingredients from Buy Wholefoods Online check them out as they have such a range of products at great prices.
Let me know if you give this recipe a try and tag me on social media in your pics!
Any questions please get in touch.
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