Sweet Potato Pastries
As someone who learned to cook with cheese, cream, and butter, I find that I still seek to find similar textures in my recipes, even when I can no longer rely on such products. When playing around with a sweet potato and puff pastry recipe, I tried to brainstorm ways of achieving a creamy addition that would hold both ingredients together. I whipped up a quick batch of hummus and well, the rest is history. The product is delicious, quick and makes a wonderful lunch or addition to a feast.
Serves: 3 – 4
INGREDIENTS
For Hummus:
1 x 400g tin organic chickpeas
2 tbsp olive oil
1 tsp garlic flakes
½ tsp salt
½ tsp mild paprika
For Pastries:
2 sheets puff pastry
¾ cup cooked brown rice
2 small sweet potatoes or 1 medium, chopped into very small pieces
1 cup mushrooms, chopped
1 onion, sliced
tsp all purpose seasoning
salt and pepper, to taste
METHOD:
For Hummus:
- Combine all ingredients in food processor and process until it becomes a smooth paste. Set Aside.
For Pastries:
- Fry onions until soft, if you don’t have a non-stick frying pan use oil sparingly (coconut oil would be best). Add mushrooms and sweet potato and cook until mushrooms are cooked and sweet potatoes partially cooked. Set aside.
- Cut sheets of pastry into four squares so you end up with eight equal squares. Spread a layer of hummus in the middle of each pastry square, taking care to leave a generous boarder on each piece so that they will crisp. Add a thin layer of cooked brown rice and then dollop onion, mushroom and sweet potato mixture on top.
- Cook in oven at 200 °C for 15 – 20 minutes or until pastry edges are golden brown. Bon appétit!
happyhearthappysoul 