zoom Sweet potato & pepper pithiviers

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    Sweet potato & pepper pithiviers

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    Sweet potato & pepper pithiviers

    • Preparation time: 25 minutes + cooling
    • Cooking time: 20 minutes
    • Total time: 45 minutes + cooling

    Serves: 4


    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.

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    Freeze ahead
    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. 


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