Golden brown heaven!


  • for the pecan nut pastry:
  • 225 g plain flour
  • 50 g pecan nuts
  • ½ teaspoon salt
  • 75 g chilled butter
  • 1 medium egg
  • 1 tblsp cold water
  • for the filling:
  • 2 tblsp olive oil
  • 300 g sweet potato (peeled and cut into 1cm dice)
  • ½ medium red onion (chopped)
  • 1 clove garlic (chopped)
  • 1 tblsp sage, rosemary and thyme leaves (chopped)
  • 125 g goat's cheese
  • salt and pepper
  • 1 egg yolk and 1 tablespoon of cold water (mixed)


  • For the Pecan Nut Pastry:
  • Blend the flour, pecan nuts and salt to fine powder in a food processor. Add the butter and process until the mixture resembles fine crumbs.
  • Mix in the egg and water until the mixture comes together. Wrap in clingfilm and chill.
  • For the Filling:
  • Pre-heat oven to 200°C.
  • Heat 1 tablespoon of oil in a frying pan and when hot add the sweet potatoes. Season with salt and pepper and transfer to roasting tin. Roast for 10 minutes or until soft.
  • Heat the remaining oil in a saucepan and add the onion and garlic. Cook until soft and add the herbs - cook for a further minute.
  • Add to sweet potatoes, check seasoning and cool. Mix in the goat's cheese.
  • Lower oven to 180°C to bake the pies.
  • Divide the pastry into 8 pieces and roll each piece into a ball.
  • Roll each ball into a circle about 8cm in diameter. Trim around the edges or just go for the rustic look!
  • Brush the edges with the egg yolk mixture and dollop some sweet potato in the middle.
  • Fold over the pastry into semi circle, sealing the edges well.
  • Repeat with remaining dough and filling.
  • Place on a baking tray lined with non-stick parchment paper, brush with egg yolk and bake in 180oc oven until golden brown - about 20 minutes.

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