Roasted sweet potato and feta-filled pastry with red onions, walnuts, and basil
The idea for this recipe is inspired by Cafe Neros own Roasted butternut squash,courgette and sweet potato puff pastry. This recipe is perfect for that lunch time meal-healthy but hearty and full of flavour.
Ingredients
10g Basil,chopped
700g sweet potato, peeled and cut into 2cm pieces
1 red onion, chopped finely
1 red pepper, chopped into 2cm pieces
1/2 cup walnuts
100g feta, crumbled
1/2 tsp cinnamon
1/2 tsp dried oregano
1 tsp honey
1 sheet puff pastry
Cracked pepper, to taste
1 egg or a Tbsp milk , to brush pastry
Sunflower seeds/pumpkin seeds(optional topping)
Method
Preheat the oven to 200°F and line a baking sheet with parchment paper.
Place the sweet potato, red onion, and red pepper separate from each other on the tray. Bake for 30–40 minutes or until softened, removing the red pepper and onion earlier if it’s cooked.
Meanwhile, roast the walnuts in the oven for 10 minutes or until toasted. Chop the walnuts when they have cooled down.
Place the sweet potato in a bowl and use a fork to lightly crush. Mix in all of the remaining ingredients until everything is well combined.
Cut the sheet of pastry in half. Make a log shape with half of the sweet potato mixture along the centre to each side.Brush the opposite long edge with egg.
Tightly roll up to close, making sure the sweet potato mixture neatly stays in the pastry.
Cut each roll in half and place seam-side down on prepared trays with a fork.
Repeat with the remaining sweet potato mixture and pastry.
Brush the pastry with egg or milk, sprinkle with cracked black pepper, and place optional seeds on the pastry.
Bake for 25 minutes or until golden brown.
Serve with a dip of your choice (optional).
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