Having eaten a fair few of these I thought I’d have a crack at making it. They’re available from bars that stock Pieminister Pies which are great, but making a larger one is always a good idea. The garlic when baked goes sweet and adds to the sweet potato, this needs balancing out so I use quite a bit of freshly ground black pepper.
As pies go it’s easy to make but does take a bit of time to put together. Well, waiting for the veg element to bake does. The below ingredients can be scaled up or down in equal measure depending on the pie size you want. This is for roughly two.
Puff pastry (2 rolls of shop bought saves time)
Egg wash (1 egg beaten)
1 Large sweet potato, baked until soft
1 red onion cut into small chunks and baked
2 cloves of peeled garlic, baked
Salt and pepper
2-4 handfuls of baby spinach wilted
50-60 g of soft goats cheese
Pop the sweet potato onto a lightly oiled foil lined tray, whack into a preheated oven (200 degrees) for 25 minutes and then add the garlic and onion coated with olive oil season well and pop in to a preheated oven (200 degrees) for another 15 minutes, mixing occasionally until evenly cooked.
While the vegetables are in the oven roll out the first pack of pastry and line your pie dish. Set aside.
Place the spinach in a pan on a high heat and pour over a glug or two of boiling water and mix around until wilted. When ready (about 30 seconds) pour into a colander and allow to drain, put to one side.
When the roasted vegetables are ready, remove from the oven and cut open the sweet potato and scoop out the flesh into a bowl and mash. Then thoroughly mash the garlic with the back of a fork and add to the sweet potato, then add the roasted red onion and again mix together, seasoning heavily with black pepper and a touch of salt.
In a separate bowl, mix the spinach and goats cheese together and then add to the bowl of sweet potato, onion and garlic. Mix again to get a semi even but partially chunky consistency. You just don’t want massive chunks remaining or something resembling a paste.
Spoon the mixture in to the pastry lined pie dish and set aside.
Roll out the other pastry (if required) and lay over the top of the pie, press down lightly and trim the edges to fit (or not as in the photo). Brush on the egg wash and with a knife make 2/3 incisions in the pastry top to allow steam to escape.
Bake in the oven for 30-40 minutes or until the egg wash has glazed and the pie looks ready. You may want to apply another coating of egg wash 10 minutes before the end if the pastry looks to be browning too quickly, also think about knocking the heat down a bit.
In summer I’d go for serving with a green salad with a vinaigrette – this helps balance what can be a pretty sweet pie. In winter, gravy and broccoli/fine green beans might be in order.
Drink wise, something crisp and clean would be in order – a decent, chilled Sauvignon Blanc will do the trick. Failing that a Peroni or two will do nicely!