0 added
Item price
38p each est.Price per unit
£1.30/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200 degrees C, gas mark 6, and line a large baking tray with baking parchment. Pierce the sweet potato all over with a fork and bake for 40 minutes until tender. Put the nuts in a roasting tin and add to the oven for the final 10 minutes. Set both aside to cool for 10 minutes.
Meanwhile, heat the oil in a non-stick frying pan and gently fry the onion for 8-10 minutes until soft. Add the wine (or port) and fry for 2-3 minutes until the liquid has bubbled off. Tip into a mixing bowl with the thyme, mustard and cheddar. Scoop out the potato flesh and add to the bowl (discard the skin). Roughly grind the nuts in a food processor and add to the bowl. Season and mix together with ½ the beaten egg.
Unroll the pastry and cut into thirds (to make 3 strips about 11cm x 23cm). Roll a third of the filling into a sausage and put in the middle of a strip. Brush one edge of the pastry with egg, then roll the pastry over from the other side to enclose the filling. Brush with egg and sprinkle with a third of the nigella seeds.
Repeat with the remaining pastry, filling, egg and seeds. Cut each roll into 6 pieces and put on the lined baking tray. Bake for 20-25 minutes until golden. Cool for 10 minutes then serve.
Typical values per item when made using specific products in recipe
Energy | 746kJ/ 179kcals |
---|---|
Fat | 12g |
Saturated Fat | 3.8g |
Carbohydrates | 12g |
Sugars | 3.1g |
Fibre | 1.6g |
Protein | 4.2g |
Salt | 0.2g |
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38p each est.Price per unit
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35.6p/10g