I first thought of making these when I had a bowl of leftover egg yolks and half a carton of single cream slightly past its best in the fridge. Mix other bits and pieces into the filling if you like, but these little pasties are nice enough with just the sweet potatoes and seeds.
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375 g packet (just under 1 lb) of ready-made puff pastry
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2 sweet potatoes (any size)
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1 tsp mustard seeds
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1 tsp cumin seeds
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1 tsp caraway seeds
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2–3 egg yolks
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Single cream (roughly ½ small carton)
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1 tbsp butter
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¼ cup of milk
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Salt & pepper
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Step 1:
Take the pastry out of the fridge, remove the outer packaging and leave to stand at room temperature while you peel the
Step 2:
Meanwhile, toast the seeds in a non-stick pan over a gentle heat for a few minutes until you can smell the flavours coming through quite strongly and some of the seeds start to pop.
Step 3:
Mash the sweet potatoes with the egg yolks, single cream, butter and seeds and season with salt and pepper.
Step 4:
Leave the sweet potato mash to cool while you take the rectangular sheet of pastry out of its wrapping and place it flat on a floured work surface with the long side towards you.
Step 5:
Grease two baking sheets and preheat the oven to Gas Mark 6 (200°C).
Step 6:
Carefully roll the pastry rectangle into a square shape, starting from the middle and making sure the pastry maintains the same thickness all over.
Step 7:
Cut the pastry into four pieces then cut each piece in two so you have eight rectangles. Place the rectangles on the baking sheets and brush the edges with a little milk.
Step 8:
Spoon the filling onto one half of each piece of pastry then fold the other half over, seal the edges with a fork and brush the pasties with more milk.
Step 9:
Bake in the oven for 20–25 minutes until the pastry is puffed and golden.
Like The Article? Buy The Book!This article originally came from the book 'Fish Pies and French Fries, Vegetables, Meat & Something Sweet' at
How To Books.
