Time: 90 minutes
Servings: 4
Calories per serving: 772
Reheating: Refridgerate. Reheat in oven, or microwave.
Ingredients
- 3 sweet potato
- 1 red onion
- 4 cloves garlic
- 150 g goats cheese
- 150 g spinach
- sweet chilli dipping sauce
- pastry
Notes
- chop vegetables into small cubes
- best served with peas boiled with mint and mashed with a food processor
- to make own pastry: mix 300 g flour with 150 g butter by hand, until mixture resembles bread crumbs. Add just enough water for pastry to come cleanly away from mixing bowl, refridgerate fro 20-30 minutes.
Method
- preheat oven to 220*C
- chop sweet potato and onion, roast with garlic, herbs, pepper and oil for 20 minutes until cooked through
- put spinach into saucepan with a few tbsp water, cook for a few minutes until wilted
- remove as much water as you can from the spinach
- line pie dish with half the pastry
- add the roast vegetables, top with spinach, goats cheese and sweet shilli sauce
- cover pie with remaining pastry
- put some holes in the pastry top
- bake for about 15 minutes, or until pastry in golden brown