Cocktails and Canapes by Kordalis Kathy;

Author:Kordalis, Kathy; [Kathy Kordalis]
Language: eng
Format: epub
Publisher: Hardie Grant Books (UK)
Published: 2020-08-18T00:00:00+00:00

Sweet Potato Pies

with Fresh Mango Salsa

This is the perfect make-ahead and freeze recipe. In fact the flavours infuse nicer. Baked and then served with a super fresh mango salsa – these will be an absolute crowd pleaser. A lovely alternative to the salsa is a good–quality mango chutney.

Menu Planner Lazy Afternoon

Makes 12

1 × 250 g (9 oz) pack ready-rolled, gluten-free pastry

FOR THE FILLING

1 tablespoon olive oil

1 onion, finely chopped

2 sweet potatoes, peeled and finely chopped

2 tablespoons mild curry powder

1 teaspoon garam masala

2 garlic cloves, crushed

200 g (7 oz/1 cup) cherry tomatoes, halved

400 ml (14 fl oz) tin coconut milk

100 g (3½ oz/2⅔ cup) petits pois

20 g (¾ oz/⅔ cup) coriander (cilantro) leaves, chopped

sea salt

FOR THE FRESH MANGO SALSA

1 large mango, peeled and diced

1 red onion, finely chopped

2 limes, juiced

1 red chilli, de-seeded, chopped

8 cherry tomatoes, quartered

1 bunch coriander (cilantro) leaves, picked and chopped

2 tablespoons olive oil

sea salt

To make the filling, heat the oil in a large pan over a low heat and add the onion. Fry gently or until softened. Add the sweet potato, curry powder, garam masala and garlic and continue to fry for 5 minutes, stirring often. Add the cherry tomatoes and coconut milk, bring to a simmer and cook, covered, for about 20 minutes until the sweet potatoes are tender, then add the petits pois. Once cooked, allow to cool then refrigerate until completely cold, then add the coriander.

Roll out the pastry and, using a 7 cm (2¾ in) round cutter, cut out 12 rounds. Put a spoonful of the cooled filling mixture just off-centre of each round of pastry. Brush a little water around the rim of each pastry and fold it over the filling. Press the edges together to seal. Put the pies on a couple of baking sheets lined with baking parchment and refrigerate for half an hour.

Meanwhile, heat the oven to 180°C (350°F/gas 4).

Brush the tops of the pastries with a little dairy-free milk, then bake for 30–40 minutes until golden brown. Set aside to cool for about 10 minutes before serving.

For the fresh mango salsa, mix all the ingredients together and serve alongside the curried sweet potato parcels.

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