- ⅓ cup of olive oil
- ⅔ cup of cold water
- 2 cups of plain wholemeal fllour
- ½ a teaspoon of salt
- 1 Tbls handful of torn fresh rosemary
- 3 sweet potatoes (500gms) roasted whole in their jackets until oozy, cooled and peeled
- 1 x 240gm can of white beans (well rinse and drained)
- 6 tbls of almond meal
- ½ tsp of dry thyme
- ¼ tsp of dry chilli flakes
- 1/ a tsp of baking powder
- 1 tbls of chia seeds
- 1 onion, finely diced and caramelised in a little olive oil
- Extra fresh rosemary
- Chilli flakes
FOR THE PASTRY
- In a food processor, pulse the oil, water, flour and salt until it forms a crumble. Add more water/flour if needed.
- Add the rosemary and process until mixed through
- On a floured bench, knead the pastry until it comes together
- Roll out the pastry as thin as possible with a rolling pin
- Spray a shallow pie tin with olive oil
- Line the tin with the pastry, ensuring you have some hanging over the edge
- Prick the bottom of the pastry with a fork
- Line the pastry with baking paper and fill with baking weights
- Bake at 160c for 30 minutes or until the pastry is crunchy on the edges but not browning
FOR THE FILLING
- Mash the sweet potato and white beans together
- Stir through the almond meal, thyme, chilli, baking powder and chia seeds and salt to taste.
- Allow to sit for 5 minutes
- Once the pastry is part-cooked, remove from the oven and fill with the potato filling.
- Bake at 180c for 40 minutes or until the top of the filling firms a little
- Serve with the onion, extra rosemary and chili flakes!