Wednesday, 13 August 2008

Open Roast Sweet Potato and Feta Pies

A friend brought in a batch of these wonderful Open Roast Pumpkin and Feta Pies for a morning tea at work and they were absolutely delicious. She gave me the recipe and I gave it a go. A's were much much tastier than mine, but mine didn't turn out that badly.

I cheated a bit by using pre-made coq au vin cases and I substituted sweet potato for the pumpkin. I also think I put a bit too much of the egg mix into the cases because there was an slight element of runniness. They still tasted nice though.

The recipe for these came from

Open Roast Sweet Potato and Feta Pies
Adapted from Lady_Greenfingers recipe on

350g sweet potato, peeled and cut into 1cm cubes
2 tbs olive oil
2 eggs
100ml light thickened cream
100g low-fat feta, crumbled
pre-made coq au vin cases

Preheat oven to 200 degrees Celcius.

Place sweet potato on a baking sheet lined with baking paper, drizzle with olive oil and season.

Roast for 20 minutes or until cooked.

Whisk eggs and cream together.

Divide the sweet potato amoung the rounds, top with 1 tsp of egg mixture and then sprinkle with feta.

Bake for 20 minutes until set.

Cool slight, then turn out onto a rack.

No comments:

Post a Comment