As requested by La Spice.
This was enough for 3-4 sweet potato and goat’s cheese parcels.
Shortcrust pastry – made with 4oz SR flour, 4oz plain flour and 4oz margarine (and an oxo cube!) – this mix makes nice pastry!
1 sweet potato, peeled and diced.
1 small onion, peeled and chopped small
1 large clove garlic
1 tabsp of any spicy sauce you have to hand
1 small pack of goat’s cheese
A squirt of oil and some beaten egg.
Boil the sweet potato until just tender.
Fry the onion and garlic in a little oil until just nicely. Then add the cooked sweet potato and whatever spicy sauce* you like to the pan and toss it all together allowing the sweet potato to break down and get all nicely mushy.
Roll out the pastry to make four circles.
Spread a large blob of the mash onto each circle and top with a few chunks of goat’s cheese. Damp the edges and fold into a pasty shape and crimp edges together.
Brush each parcel with beaten egg and cook at gas 5/6 or equivalent for about 20-25 mins until they are golden brown and delicious.
*My own sauce that I used is a mix I make to add to mayonnaise to make a coronation sauce and is as follows…
1 tabsp oil
1 small onion, chopped
1 tabsp curry powder
¼ pint stock
1 round teasp. tomato puree
Juice of ½ lemon
2 round tabsp sweet chutney
Heat oil in a pan and add chopped onion and fry gently for 5 mins until soft. Stir in curry powder and cook for a few minutes
Stir in stock, tomato puree, lemon juice and chutney.
Stir until boiling and simmer for 5 mins. Remove from heat and strain into bowl.
Once cooled the liquid can be stored in the fridge for a few weeks. It can be used to add to any dish for a little extra flavour or mixed with mayonnaise and cream to make an excellent coronation sauce.


