Sweet Potato and Goats Cheese Pie

• For the pastry
• plain flour↗175 g
• butter↗150 g
• vegetarian parmesan cheese↗50 g

  grated

• egg yolk↗1
• For the filling
• leeks↗450 g

  trimmed and sliced

• fresh thyme↗1 tablespoon

  chopped

• sweet potatoes↗350 g

  chunked

• dry white wine↗150 ml
• vegetable stock↗150 ml
• double cream↗300 ml

  aka heavy cream

• goat cheese↗200 g

  cubed

• medium egg↗1

  beaten

• black pepper↗1 teaspoon

Step-by-step instructions

1. 1

   First make the pastry.

2. 2

   Sift the flour into a bowl and rub in half the butter until it resembles breadcrumbs. Add 2/3 of the parmesan. Beat the egg yolk with 2 tbsp of water and add to mixture to form a soft dough. Wrap in clingfilm and place in fridge for 20 minutes.

3. 3

   Heat oven to 190°C.

4. 4

   Melt the remaining butter in a frying pan and fry the leeks, potato and thyme for 10 minutes.

5. 5

   Add wine and stock and bring to the boil. Boil rapidly until the liquid is reduced by 50%.Add the cream and bring to the boil and boil rapidly until the sauce resembles thick cream,.

6. 6

   Place mix in a large pie dish and scatter with the cheese.

7. 7

   Roll the pastry into a circle large enough to cover the pie dish. Brush the rim with a little water and cover the pie. Trim any excess and make decorations if you wish.

8. 8

   Brush the pastry with the egg.

9. 9

   Scatter the pie with the remaining parmesan and black pepper.

10. 10

    Cook for 35 minutes until golden brown.