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Sweet potato & pepper pithiviers
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1 red pepper, quartered
1 yellow pepper, quartered
300g sweet potatoes, cut into 1cm slices
1 tbsp olive oil
50g butter, softened
2 cloves garlic, crushed
1 tbsp basil pesto
½ x 25g pack fresh flat-leaf parsley, chopped
500g pack puff pastry
2 tbsp mixed seeds
1 medium Waitrose British Blacktail Free Range Egg, beaten
1. Preheat the oven to 200°C, gas mark 6. Place the peppers and sweet potatoes on a baking tray and toss in the oil. Season well. Bake for 10 minutes until just tender. Allow to cool slightly.
2. Meanwhile, mix the butter with the garlic, pesto and ⅔ of the parsley and season. Chill until required.
3. Roll out the pastry on a floured surface to a rectangle approx 40x30cm and sprinkle over the remaining parsley and the seeds. Press in with the rolling pin. Cut out 4x14cm circles and set aside. Cut out a further 4x12cm circles for the bases (you may need to re-roll the pastry).
4. Layer the peppers and potatoes in the centre of each of the 4 smaller pastry circles and top with a spoonful of garlic butter. Brush the pastry edges with egg, then top with the larger circles, parsley side up, and crimp the edges to seal. Place on a baking tray and brush with egg to glaze. Bake for 20 minutes until golden.
Place the egg-glazed pithiviers on a tray lined with baking parchment and freeze. To reheat, defrost completely, transfer to a baking tray and bake for 20 minutes.
Typical values per serving:
This recipe was first published in December 2015.