Vegetarian Sweet Potato & Cottage Cheese Pie
Preparation time is 45minutes
Cook time is 45minutes
Total time is 1hours 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 2 cup plain flour
- 1/3 cup walnut
- 135grams butter, cold, cubed (save 10g butter melted)
- 4 eggs (1 egg for pastry, 3 eggs for filling)
- 1-2tablespoons water
- 750grams sweet potato, peeled, cut into 2cm cubes
- 5milliliter olive oil spray
- 1tablespoons olive oil
- 1 brown onion, chopped
- 250grams cottage cheese
- 1/2 cup strong tasty cheese, grated
- 1/3 cup continental parsley, leaves roughly chopped
- 1/3 cup coarse breadcrumbs
Nutrition per serving
4080kJ / 975Cal
4080 Kilojoules or 975 Calories
47% of daily energy intake*
Protein
32.0grams
Fat
53.2grams
Carbs
87.2grams
Sugars
18.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Instruction tip
When cooked, sweet potato (also known as kumara) has a soft, buttery flavour. It is best for boiling, mashing or roasting. You can keep it stored in a cool, dark, well-ventilated place for up to one week. To cook, scrub the skin and cook whole or sliced. Alternatively, peel, boil or steam and mash.
Method
Step 1 of 4
Preheat oven to 200°C. Place flour and walnuts in the bowl of a food processor and process until walnuts are finely chopped. Add butter and pulse until mixture resembles fine breadcrumbs. Add egg and water and process until mixture forms a dough. Transfer to a lightly floured surface and knead, lightly, until smooth. Cover in plastic wrap and refrigerate for 30 minutes or until firm.
Step 2 of 4
Place sweet potato on a baking ray lined with baking paper. Spray with olive oil. Roast on top shelf of oven for 20 minutes or until tender. Cool. Reduce oven temperature to 180°C.
Step 3 of 4
Grease a 22cm fluted flan tin. Roll pastry out between 2 sheets of baking paper and place, gently, into tin. Trim off excess. Place in freezer for 10 minutes to set. Line pastry with baking paper and fill with baking beads. Place onto a baking tray. Bake for 10 minutes. Remove paper and beads. Bake for a further 10 minutes or until pastry is light golden. Spread sweet potato over base.
Step 4 of 4
Heat oil in a frying pan. Add onion and cook for 3 minutes or until soft. Transfer to a bowl. Add cheese, eggs and parsley. Whisk until combined. Spoon into pastry shell. Combine melted butter and breadcrumbs in a bowl. Sprinkle over top of pie. Transfer flan tin to a baking tray. Bake for 25 minutes or until filling is set and golden. Stand for 10 minutes before removing from pan. Serve.
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