Name: Sweet potato, onion and cheddar pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1
Ingredients: 3 red onions, thinly sliced; 18.20 gm extra virgin olive oil; 500g small sweet potatoes, unpeeled; 2 sprigs fresh rosemary, leaves finely chopped; 2 sheets frozen butter puff pastry, just thawed; 1 egg, lightly whisked; 150g cheddar, coarsely grated

Sweet potato, onion and cheddar pie

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Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
60 minutes

Savory pie with earthy rosemary and root vegetables.

Ingredients:

3 red onions, thinly sliced
18.20 gm extra virgin olive oil
500g small sweet potatoes, unpeeled
2 sprigs fresh rosemary, leaves finely chopped
2 sheets frozen butter puff pastry, just thawed
1 egg, lightly whisked
150g cheddar, coarsely grated

Instructions:

Preheat your oven to 220C/200C fan forced. Line 2 baking trays with baking paper. Spread out the onion on one tray, then drizzle with oil and mix well to coat. Add the sweet potato to the tray. Roast for 20 minutes, stirring the onion occasionally, until the sweet potato is tender.
Peel and discard the skin from the sweet potato, then slice the flesh into 5mm pieces. Mix the rosemary with the onion, season, and let it cool slightly.
Lay 1 puff pastry sheet on the prepared tray. Spread sweet potato in the center, leaving a 5cm border. Brush border with egg, add onion and cheese. Top with remaining pastry sheet, press edges to seal, and trim into a circle. Make a small hole on top, lightly score from top to base, brush with egg. Bake for 25 minutes until golden. Let sit for 5 minutes before serving.

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