Sweet Potato Pies with Goat's Cheese

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
  • 2 tblsp olive oil
  • for the filling:
  • 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)


  1. For the Pecan Nut Pastry:
  2. 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.
  3. Mix in the egg and water until the mixture comes together. Wrap in clingfilm and chill.
  4. For the Filling:
  5. Pre-heat oven to 200°C.
  6. 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.
  7. 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.
  8. Add to sweet potatoes, check seasoning and cool. Mix in the goat's cheese.
  9. Lower oven to 180°C to bake the pies.
  10. Divide the pastry into 8 pieces and roll each piece into a ball.
  11. Roll each ball into a circle about 8cm in diameter. Trim around the edges or just go for the rustic look!
  12. Brush the edges with the egg yolk mixture and dollop some sweet potato in the middle.
  13. Fold over the pastry into semi circle, sealing the edges well.
  14. Repeat with remaining dough and filling.
  15. 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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