RECIPE: Ancient Grain and Sweet Potato Pasties

Sweet Potato Pasties with ancient grain sunfresh

Ancient Grain and Sweet Potato Pasties

These pasties are the perfect idea for summer entertaining. The recipe features our Ancient Grain salad; a delicious combination of green wheat freekeh, lentils, kale and parsley in a lemon and cumin vinaigrette. Try it today!

yield:
12
preparation time:
1 hour

INGREDIENTS:

PASTIES:

500g Sweet potato (2 medium, approx.)
1 tbsp. Extra virgin olive oil
½ tsp Cumin, ground
½ tsp Smoked paprika
½ tsp Fennel seeds
Salt and pepper (to taste)
275g tub Ancient Grain Salad
3 sheets Puff pastry sheets
1 Egg

YOGHURT DRESSING (Optional):

½ cup Plain yoghurt
½ tbsp Honey
½ tsp Tumeric

METHOD:

  1. Preheat oven to 200°C.
  2. Peel sweet potato (optional, can simply wash) and chop into cubes, roughly 1-1.5 cm.
  3. Place sweet potato in a mixing bowl and add 1 tablespoon of extra virgin olive oil, ground cumin, fennel seeds, smoked paprika, salt and pepper. Mix together, then transfer to a baking tray lined with baking paper.
  4. Bake for 25 minutes or until sweet potato is cooked. Allow to cool.
  5. Meanwhile, combine yoghurt, honey and turmeric together. Place in fridge until ready to use.
  6. Place sweet potato in a bowl, and using a spoon or fork, mash some of the sweet potato.
  7. Add half of the Ancient Grain salad to the sweet potato, and mix together thoroughly.
  8. Using a large round cookie cutter (approx. 10-12cm in diameter), cut 12 discs of pastry.
  9. Divide mix between discs then fold edges in to form small pasties.
  10. Gently whisk egg and brush over pasties.
  11. Bake at 200°C for 15 minutes or until golden brown.
  12. Serve with turmeric yoghurt and remaining Ancient Grain salad.

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