Ingredients
- 100ml olive oil
- 2 onions finely diced
- 10 sprigs thyme
- 2 tbsp balsamic vinegar
- 2 sweet potatoes (approx 1 kg) coarsely chopped
- 2 tablesp butter
- 2 bay leaves (fresh is best)
- 2 garlic cloves grated with microplane
- 1 bunch silverbeet, stem removed and coarsely chopped
- 150gm Persian fetta or Meridith Farm Goats Cheese
- Careme Sourcream Shortcrust Pastry
- 2 tablesp pine nuts
- Egg Wash
Method:
- Preheat the oven to 190C
- Heat half the oil in a large sauce pan over low-medium heat, add onion, garlic and 6 thyme sprigs and sauté, stirring occasionally until onion is translucent. Add balsamic vinegar and continue to cook till caramelized. Season to taste. Set aside
- Combine sweet potato, bay leaves and remaining thyme sprigs in a saucepan. Cover with cold water. Bring to the boil and simmer until soft. Drain well, discard herbs and then mash till smooth. Add butter and season to taste. Set aside.
- Heat remaining oil in a large saucepan. Add chopped silverbeet and toss. Cover with lid and toss occasionally until wilted. Drain well, squeeze out excess water, season to taste and spread out on a tray to cool to room temperature.
- Roll out Careme Sourcream Pastry.
- Cut into 13cm rounds. Work from the refrigerator to keep pastry cool
- Spread each circle with sweet potato puree, leaving a 1.5cm border. Top with onion mixture, scatter with silverbeet and Persian Fetta.
- Sprinkle with pine nuts
- Brush edges of the pastry with egg wash, then fold and pleat to create an open pie
10. Transfer pies onto oven trays lined with baking paper
11. Brush pastry with egg wash and bake till golden brown
12. Swap trays half way through baking to brown evenly.
13. Rest for 5 minutes and serve with a green salad
