Sweet Potato, Spinach + Feta Puffs

These little veggie puffs were devised for a recent picnic and made a nice change from the usual sandwiches and sausage rolls. Although modelled on a samosa I chose to use puff pastry as I knew they would be served cold and, in my experience, filo doesn’t hold up as well and can go a bit soggy if not served fresh.

These can also be made ahead and frozen and are great to have on hand for when you don’t have time to prep or people turn up at your door wanting nibbles. Freeze them at stage 2 of the picture below - when they’ve been filled and sealed but not egg washed. Put them in the freezer flat on a lined tray then once they’re frozen pop them into a sealed bag. When you’re ready to cook them simply brush with egg yolk, sprinkle with sesame seeds and pop in the oven at 180ºC for 30-35 minutes or until golden and the filling is piping hot.

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Sweet Potato, Spinach + Feta Puffs

Ingredients;

1 Medium sweet potato (about 275g) peeled and cut into 1cm pieces 2 tbsp Olive oil Salt + Pepper 1 Small red onion, finely chopped 1 Garlic clove, crushed 1 Small red chilli, finely chopped - seeds removed if you don’t like it too spicy 1 tbsp Curry powder 80g Fresh spinach 25g Feta cheese 1 Sheet ready rolled puff pastry 1 Egg yolk 1 tbsp sesame seeds (optional)

Makes 12

Method;

  1. Preheat the oven to 200ºC. Spread the sweet potato out onto a large baking tray and drizzle over 1 tbsp olive oil and give it a shake around. Season with salt and pepper then roast in the oven for 20-25 minutes or until soft and just starting to colour at the edges.

  2. Whilst the sweet potato is cooking prepare the rest of the ingredients for the filling. Heat the remaining tablespoon of oil in a heavy based pan over a medium heat then add the chopped onion. Turn the heat down a little and cook the onions slowly for 5-8 minutes until softened and starting to go golden. Add the garlic and chilli and cook for a few minutes more, stirring regularly so the garlic doesn’t stick to the pan and burn. Stir in the curry powder and 3 tbsp water.

  3. Add the spinach and cook until wilted. Add the roasted sweet potato and stir together, mashing the potato into the spinach mix with the back of the spoon. Add the crumbled feta and stir in. Give it a taste and season as needed. Leave to cool completely.

  4. Preheat the oven to 180ºC. Unroll the puff pastry, keeping it on the paper it comes on. With the short side towards you, cut into 3 equal strips. Place a heaped teaspoon of filling onto the bottom of the first strip of pastry, brush with egg yolk and fold over the pastry to create a triangle. Trim the pastry to create the parcel and use a fork to seal the edges, as in the picture above. Transfer to a baking tray lined with baking paper and repeat with the rest of the pastry.

  5. Brush the parcels with the remaining egg yolk and sprinkle over the sesame seeds (if using). Bake for 20 minutes or until the pastry is puffed up and golden. Serve hot or cold.

The Only Pancake recipe you'll ever need | American Pancakes

My absolute go to pancake recipe, shot for Paleo Foods Co using their honey and pecan grain free granola. This recipe never fails me and makes the fluffiest pancakes perfect for a weekend brunch.

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American Pancakes

Ingredients;

300ml Semi-skimmed milk 250g Plain flour 2 Medium eggs 2 tsp Baking powder 4 tsp Caster sugar 1 tbsp Rapeseed oil (or other flavourless oil)

Method;

  1. Combine all ingredients, except the oil, in a large bowl and whisk to a smooth consistency, don’t over mix. Transfer the batter into a jug, if you have one - I find this is easier and less messy than spooning or ladling it into the pan

  2. Heat the oil in a large pan over a medium heat and swirl around to coat the surface of the pan. Pour off any excess oil and give it a quick wipe with a piece of kitchen towel so you are left with a light film of oil on the pan.

  3. Pour small portions of batter into the pan and cook for 2-3 minutes until small bubbles appear on the top of the pancake and the surface begins to look matte. Flip the pancakes over and cook for a further 2 minutes until both sides are golden brown. Continue this process with the rest of the batter.

  4. Serve immediately with your choice of toppings.

Tip; Any left over batter can be kept in an airtight container in the fridge for up to 5 days - just give it a quick whisk before cooking.