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Sweet potato & rainbow chard pie

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Cook the sweet potato in the oven for about 15-20 mins until tender. DON’T OVER COOK. Then set aside to cool, before peeling and chopping into smallish even chunks.
  • Finely dice the chard stalks and then slice the leaves.
  • Heat a little oil in a wok (or large heavy-bottomed pan) and gently sauté the red onion with the diced chard stalks until tender. Then add the sliced chard leaves  with a little water, if needed, and briefly cook to just wilt the leaves and the water has disappeared, regularly stirring, and then strain.
  • When ready, transfer the sweet potato to a large bowl and add 1 egg, the parsley, cheese, seasonings to taste and the strained chard mixture.
  • Beat the milk with the remaining egg in a small bowl.
  • Cut a large round in each pastry sheet and place one on a heavy-bottomed baking tray. Spoon the filling in the centre, leaving an edge, and then brush around with the egg wash. Place the other pastry round on top, crimp the edges and paint all over with more egg wash. Cook in the oven for about 12-15 mins until golden and risen.

Ingredients

  • 1 medium-large sweet potato, unpeeled, but scrubbed
  • olive oil
  • 15-18 fresh Rainbow chard leaves, washed well
  • ½ large red onion, finely sliced
  • 2 large eggs
  • 2 heaped tbsp chopped fresh parsley
  • 150 gm provolone cheese, cubed
  • sea salt & freshly ground pepper
  • ¼ cup milk
  • 2 puff pastry sheets

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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