Mexican Sweet Potato, Cheddar, and Feta Pie

Mexican Sweet Potato, Cheddar, and Feta Pie

Vegetarian

Yield: 2 pies

Ingredients:

345g read rolled puff pastry (to line two 18cm removeable centerpiece tins)

690g/ 4 small sweet potatos

240g/ 2 red bell peppers, peeled

2 tbsp rapeseed oil

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp sweet paprika

2 tbsp cumin powder, freshly ground if possible

1 head of garlic, bottom sliced off horizontally

½ tsp salt

-

140g cheddar, grated

4 egg yolks + 2 eggs

3g/2tbp dried oregano

1 jalepeno, chopped fine

2 tbsp ancho chili paste

2 tsp maple syrup

1 cup double cream

½ cup kefir

½ tsp salt

170g feta, crumbled in chunks

150g pecans, whole

To finish:

Zest of one lime

27g fresh sage leaves, stems removed, fried (plus rapeseed oil for deep frying)

Fresh tomato salsa and/or sour cream to serve (recipe below)

Method:

Line tins with pastry and keep chilled. Cube the sweet potato, skins on. Peel the red  pepper and dice fine. Pour onto a lined baking sheet and roast with the spices, salt, onion and garlic powder, and rapeseed oil at 250C. Bake for about 10 minutes, or until brown and crispy. Adjust the oven to 180C after baking is finished.

Add all the remaining ingredients except the pecans and feta and mix well. Let the potato mixture rest until room temperature and combine into mixture. Pour everything into the tins. Place the pecans and feta chunks evenly on both pies.

Roast in oven for 50 minutes. Fry your sage in rapeseed oil, about one minute, and let dry on paper towels. Season immediately. While the piers are baking, make your salsa. To get the bottom of the pie crust crispy, you can take them out of the tins by putting a plate on top and flipping it over. Put it onto a lined baking sheet upside down and then roast another 10 minutes, adjusting the temperature to 200C. Then flip right side up onto serving plate. Let it cool for about 15 to twenty minutes. Plate with lime zest, sage leaves, and serve with salsa and/or sour cream.

Tomato Salsa

4 portions

Ingredients:

140g cherry tomatoes, On the vine

75g/1 Roma tomato, chopped fine

75g/ ½ red onion, chopped fine

2 cloves garlic, grated

1 jalapeño, chopped fine

Juice of one lime

20g/ 1 bunch fresh coriander, with stems, chopped roughly

1 tsp honey

½ tsp salt

Method:

Chop all the ingredients and blend well in a bowl. Set aside. As the acid eats into the tomatoes, it will get watery, so simply remove some of the liquid after an hour or so.