Sweet potato and butternut pies

Makes 8

Preparation: 15 min

Chilling: 30 min

Cooking: 45 min

• 1 egg, beaten

YOGHURT PASTRY

• 560 ml (2¼ c) flour, plus extra for dusting

• pinch of salt

• 200 g butter, cold

• 500 ml (2 c) plain yoghurt

FILLING

• 30 ml (2 T) oil

• 1 onion, chopped

• 1 clove garlic, crushed

• 5 ml (1 t) curry powder

• 200 g sweet potato, peeled and diced

• 200 g butternut, diced

• 160 ml (⅔ c) vegetable stock

• salt and pepper

• handful coriander, chopped

Preheat the oven to 180 °C and line a baking sheet with baking paper.

1 Yoghurt pastry Sift the flour and salt into a bowl and grate the butter over it. Rub the butter into the flour until it resembles breadcrumbs, stir in the yoghurt and knead lightly to form a dough. Add more flour if necessary.

2 Divide in half, cover each piece with clingfilm and chill for 30 minutes or until firm. Dust 1 piece of pastry with flour and roll out on a floured surface. Cut rounds out of the pastry. Repeat with the remaining pastry

3 Filling In a saucepan over medium heat sauté the onion, stir in the garlic and curry powder then add the vegetables. Pour in the stock and season with salt and pepper. Cover and simmer for 20 minutes or until the vegetables are cooked through.

4 Roughly mash the mixture with a potato masher, stir in the coriander and check the seasoning. Allow to cool completely

5 Place 45 ml (3 T) of filling on half of the pastry rounds, brush the edges with egg and cover with the remaining pastry rounds. Place on a tray. Repeat the process until all the pastry is used. Egg wash, make 3 slits on top of each pie and bake for 20 minutes or until golden brown.

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