Tarragon Mushroom and Sweet Potato Pasties
Ingredients
- 1 small roasted sweet potato in chunks
- 2 medium red onions
- 1 punnet chestnut mushrooms
- 2 teaspoons red onion chutney
- 1/2 teaspoon dried tarragon
- A splash of oil
Pastry
- 400g short crust pastry (homemade or store-bought)
Gravy
- 2 tablespoons saved filling
- 700ml vegetable stock water
- 1 tablespoon cornflour
- 1 dessert spoon vegetable stock or 2 stock cubes
Preparation
Preheat the oven to 200°C or 180°C fan
Roast or microwave the sweet potato until soft and cut into chunks.
Sauté the sweet potato, onions, mushrooms, red onion chutney, and tarragon in a pan with oil until all vegetables are soft.
Allow the mixture to cool.
Make approximately 400g of short crust pastry or use ready-made pastry.
Save two tablespoons of the cooled filling.
Cut the pastry into squares, place the filling on them, and fold over to make triangles or use in pie dishes.
Bake for 15-20 minutes until golden.
For the gravy, use the saved filling, add about 700ml of vegetable stock water, one tablespoon of cornflour, and one dessert spoon of vegetable stock or two stock cubes.
Liquidize the gravy mixture with a hand blender.
Heat the gravy until thickened and serve
