Sweet Potato Pie

15:37 Unknown 0 Comments

Recently I have been obsessed with sweet potato it's literally all I want to eat and more; Sweet potato boiled with salt and pepper, sweet potato mash, like I just want it all day everyday. This recipe of mine I made up when I got too many sweet potatoes from the grocery shop and I had to use them up. I had been so repetitive when I was using them to cook that I wanted to do something new; try and switch up, and that's exactly when I thought "yup chicken plus sweet potato in a pie, that should work", and trust me it was an amazing combination. It's so easy on the stomach, not too light to eat yet not too heavy, it's just right for a satisfying meal and it's also great to just freeze for eating another day. Something quick, easy, healthy and so lush!

 Feeds 5-7

Ingredients:
     - Sunflower Oil
     - 2lb Chicken Breast, cut in cubes
     - 1 Large Onion, sliced finely 
     - 4 Medium Sized Sweet Potatoes, sliced thickly
     - Fresh Cream (Single or Double, if you would like it more thick & creamy use double)
     - 200ml Milk 
     - 1 Large Jar of Dolmio White Sauce
     - 2 Medium Tomatoes
     - Salt (to taste)
     - 2 & 1/2tsp Garlic Paste 
     - 1 & 1/2tsp Cumin Powder
     - 1tsp Blended Green Chillies (optional)
     - Mushrooms (optional)
     - 2 & 1/2tsp Coriander Powder 
     - 1/2tsp Black Pepper
     - Fresh Parsley (to garnish)
     - 1 Puff Pastry Roll
     - 1 Egg, whisked

Method:
     - In a pot heat up sunflower oil on fast heat and add onions. Cook the onions till soft and pinky in colour.
     - Once onions are cooked, add the chicken to the pan and let it cook till they are white in colour.
     - Add the tomatoes and the masalas (spices), stir well and reduce to a medium to slow heat. Leave to cook for 10/15 minutes covered.
     - Add the sweet potatoes (if you choose to have mushrooms then add this too) & stir, leave to cook again for 10 minutes, covered.
     - Add the Dolmio white sauce into the pot and stir.
    - Grab a seperate bowl, fill it with the fresh cream and milk and mix well (don't mix so rapidly). Fold the mixture together till it's a velvety creamy looking texture and then add this to the pot. 
     - Leave this to cook till the potatoes are slightly soft.
     - Once done, switch off to cool and garnish with the fresh parsley leaves.

     - Preheat the oven to gas mark 7.
     - Once the filling has cooled, set into a dish of your choice. 
     - Roll out the puff pastry and apply on top of the filling. Ensure to poke a few holes on the pastry so it cooks well and brush the egg on top.
     - Pop into the oven to cook for 30 minutes or at-least till the pastry has risen and is golden brown in colour.

Bon apetit, enjoy my lovelies.

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