Sweet Potato Pastry

There is something earthy and satisfying about growing your own veggies and heading out into the garden to harvest food for your meals. Just as satisfying, is eating with your hands. Somehow getting involved with your food on such a close up personal basis makes it taste better. Sure it is messy and sticky but so much fun and tastes so good.

With this in mind we put together this last minute dinner with what we had on hand and it turned out really good. The girls loved it, which is a win and we enjoyed its simplicity. So was invented our Backyard Sweet Potato Pastry!

Ingredients

2 cups of Green leafy vegetables – we used a combination of kale, spinach and rainbow chard from the veggie patch
½ cup split red lentils – use split so you don’t have to soak them!
1 tablespoon chicken stock powder – I use Massel in everything
2 ½ cups cooked sweet potato, mashed – you could also use pumpkin
2 tablespoons pine nuts
½ cup of danish cheese, roughly chopped – you could also use regular Fetta
Flavourings – add your desired flavourings, I like to add chilli flakes to ours
3 sheets frozen puff pastry
1 egg

Method

Preheat your oven to 180C and line a baking tray (or two) with baking paper.
Mix all your ingredients together and divide mixture into three. Spread the mixture evenly across ½ of each of the three sheets of pastry.
Roll your pastry into a log and gently squeeze to remove any air pockets.
Slice the roll into your desired sizes and brush a whisked egg on top of the pastry for a lovely golden finish. I like to bake ours in big long rolls and cut them up afterwards
You could sprinkle extra flavour (i.e. chilli flakes) on top if you like.
Bake for 20 minutes or until golden and flaky.

Best when eaten in your backyard where you can let the wind blow the flaky crumbs away for you.

Do you love flaky pastry?
Have you tried this combination before?

Sweet Potato Pastry