INGREDIENTS

PASTRY

  • 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

FILLING

  • 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
  • Salt

TO TOP

  • 1 onion, finely diced and caramelised in a little olive oil
  • Extra fresh rosemary
  • Chilli flakes

INSTRUCTIONS

FOR THE PASTRY

  1. In a food processor, pulse the oil, water, flour and salt until it forms a crumble. Add more water/flour if needed.
  2. Add the rosemary and process until mixed through
  3. On a floured bench, knead the pastry until it comes together
  4. Roll out the pastry as thin as possible with a rolling pin
  5. Spray a shallow pie tin with olive oil
  6. Line the tin with the pastry, ensuring you have some hanging over the edge
  7. Prick the bottom of the pastry with a fork
  8. Line the pastry with baking paper and fill with baking weights 
  9. Bake at 160c for 30 minutes or until the pastry is crunchy on the edges but not browning

FOR THE FILLING
  1. Mash the sweet potato and white beans together
  2. Stir through the almond meal, thyme, chilli, baking powder and chia seeds and salt to taste.
  3. Allow to sit for 5 minutes
  4. Once the pastry is part-cooked, remove from the oven and fill with the potato filling.
  5. Bake at 180c for 40 minutes or until the top of the filling firms a little 
  6. Serve with the onion, extra rosemary and chili flakes!

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