Sweet potato & goat's cheese hand pies
Makes 6
Ingredients:
1½ tablespoons oil 1 medium onion,finely diced
2 cloves of garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon paprika
100g sweet potato cubes cooked
100g goat's cheese
1 x 375g pack of ready-rolled puff pastry
egg, beaten with a dash of milk to make egg wash
a small pinch of salt and pepper
Instructions:
1. Warm a frying pan on a medium heat, then add the oil and onion and cook for 5–10 minutes, until soft. Add the garlic, cumin, paprika and salt and pepper, and cook for a further few minutes. Transfer to a plate to cool.
2. Preheat the oven to 180ºC fan. Line a large baking tray with baking parchment. Put the cooked sweet potatoes into a mixing bowl with the goat's cheese and cooked onions and mix, but leave small lumps of cheese and sweet potato – it’s better if it’s not a smooth paste.
3. Unroll the pastry and cut it into 6 equal squares. Brush the edge of each square with the egg wash. Add a generous tablespoon of the filling to each square, then fold the pastry over to make a triangle, sealing the edge with a fork. Brush the pies with the egg wash.
4. Bake in the oven for 30 minutes, until golden and cooked through
Quick turkey meatballs on a sub roll with tomato sauce
Serves 4
Ingredients:
400g turkey mince
25g panko breadcrumbs
1 clove of garlic,grated or finely chopped
1 teaspoon salt
1 teaspoon paprika
1 egg
2 tablespoons milk
spray oil
To Serve:
sub rolls or bread rolls
tomato sauce
grated cheese
Instructions:
1. To make the meatballs, put all the ingredients, except the oil, into a mixing bowl, mix well, then divide and roll into 12 even balls.
2. Preheat the air fryer to 170ºC. Lightly spray the basket with oil and add the balls, working in batches if the basket is small. Air-fry for 10–12 minutes, shaking the basket halfway through.
3. Heat the tomato sauce and add the cooked turkey meatballs. Put 3 meatballs and some sauce on each roll, coat in sauce, and top with grated cheese
No-bake caramel bars
Makes 8 Bars
For the Caramel:
200g pitted dates, chopped
2 tablespoons coconut oil
1 tablespoon nut butter, e.g. peanut, almond, cashew
4 tablespoons maple syrup or honey
3–4 tablespoons boiling water
For the Base:
100g oats
15g cocoa powder
30g coconut oil
2 tablespoons boiling water
For The Top:
80g milk chocolate
20g coconut oil
Instructions:
1. Line a loaf tin with baking parchment (a similar-sized lunchbox will work too).
2. Put all the caramel ingredients into a powerful blender and blend until smooth. Take out three quarters of the caramel, put it into a bowl and set to one side.
3. Add the oats, cocoa powder, coconut oil and boiling water to the caramel left in the blender, and blend until combined.
4. Spoon the base mix into the loaf tin and smooth level with a spoon or spatula. Top with the caramel and smooth flat. Put into the fridge for 1 hour to set.
5. Melt the chocolate and coconut oil together. Pour over the top of the caramel and tilt the tin to cover.
Chill for 30 minutes. Slice into bars and enjoy