This is one of my most appreciated dishes which I get a lot of positive comments about when I make it. This recipes was originally published in my cookbook back in the days. Since it’s so appreciated, I thought I’d share this with you.
These pies have a velvety smooth filling in a crunchy crust. Topped with caramelized onions and hazelnuts they have everything.
You can use puff pastry instead of making your own pie dough, and I usually do this because square puff pastry sheets create this beautiful and flaky shell for the sweet potato mousse and makes the pies look more elegant :)
Quantity: 8 small pies in a muffin tray
200 C for about 30 minutes
Basic recipe for the pastry:
- 4 dl spelt flour
- 100g vegetable margarine, softened
- 1 pinch sea salt
- 1 pinch thyme or (any other dried herb that compliments the seasonings you will use in your pie filling)
- 3 tbsp oat cream or use water if preferred
- 6 pc small sweet potatoes, boiled (or 2 large ones)
- 1 dl oat cream, or other plant-based milk
- 1 tbsp olive oil
- 1 tbsp tarragon
- 2 cloves garlic, crushed
- 2 dl chopped fresh hazelnuts
- 50 grams fresh spinach, chopped
- 6 tsp orange juice, fresh
- 1 batch of glazed red onions
- Herbal salt taste
- Peel and cut your sweet potatoes into equal pieces.
- Fill a pot with water and let the water boil, add the sweet potato and cook until soft (about 20 minutes).
- When the potatoes are soft, remove the pot from the stove and pour off the water.
- Let cool off slightly.
- In a food processor, add your sweet potatoes, plant based cream, tarragon olive oil and garlic, mix together until you have a smooth fine mash. Season with salt and pepper.
- Remove the bowl from the machine and remove the blade.
- Chop the spinach finely, mix down with a spoon in your sweet potato mixture, make sure to mix the spinach in evenly.
Directions – pies:
- Take a muffin tray, grease each hole with oil or vegetable margarine.
- Bake out the pastry in your forms, the pastry shells should just be under 1 cm in thickness.
- Add the sweet potato filling to each pie. Leave about 1 cm in height so that you have room for the red onion and hazelnuts.
- Add the glazed red onion on top of all the pies, and press down into the filling. Top with finely chopped hazelnuts.
- Squeeze orange juice over each pie, about 0,5 tsp per mini pie, press with a spoon on the top so that the red onion and nuts mix into the filling.
- Bake in middle of an oven preheated to 200 degrees C for about 30 minutes.
- The pie crust should be firm and crunchy, and the sweet potato should still be soft and smooth inside and not dehydrated.
- If necessary, place a sheet of foil over the pies so that the top does not burn after half the time