Puff pastry is one of those things that I will never make from scratch. I just simply don’t have the patience. And since there are so many healthier puff pastries on the market these days, I don’t mind buying them. I usually have a few packs of vegan whole wheat puff pastry in my freezer. Ready to be used for a quick Sunday breakfast roll or a delicious picnic bite.
These spiced sweet potato pies are delicious and satisfying. Surprisingly easy to make and a perfect bite on the go.
- 6 puff pastry squares, defrosted
- 1 large or 2 smaller sweet potatoes, in 1cm cubes
- 1 large or 2 small onions, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons tomato puree
- 1 teaspoon of turmeric
- 1 teaspoon of garam masala
- salt to taste
- olive oil
- nigella seeds or sesame seeds (optional)
Preheat the oven at 200C
Sautee the onions and garlic until translucent. Add the spices and stir for a few seconds. Add the tomato puree and stir for another half a minute. Then add the small sweet potato cubes and stir for two minutes to soften them a little bit and to coat them with your spices and sauce. Add salt to taste and turn off the heat. You don’t have to cook the sweet potatoes through. They will soften in the oven.
It’s a good idea to let the filling cool down a bit before stuffing the pies. I like to make the pies in triangle shapes by laying one or two scoops of filling in one corner and folding the opposite corner on top. Press the edges with your fingers and seal them by gently pressing into the edges with a fork.
You can brush the pies with some olive oil or soft butter and sprinkle seeds on top if you like.
Bake the pies on a baking tray lined with parchment paper for 20 minutes or until golden brown.
Let them cool a bit and enjoy!