Roasted Sweet Potato, Garlic and Feta Pasties

Ideal as a main course (4 people) for any occasion or make small ones for a more substantial and yummy finger food!

You will need for the Filling:

150gms Sweet Potato (peeled and in 1cm pieces)
4 whole (not peeled) Garlic Cloves
1 red Onion in wedges (not peeled)
1 finely chopped sprig Fresh Rosemary
1 tablespoon Extra Virgin Olive oil
100gms Feta Cheese
Lemon Zest


Either use bought Shortcrust
125gms of Plain Flour
125gms of Self-raising Flour
125gms of cold butter
Water to bind
A mixture of white and wholemeal flours works really well


Wrap diced sweet potato, whole garlic, wedged onion sprinkled with rosemary,
lemon zest (about ½ teaspoon) and olive oil in a double thickness foil parcel.

Seal well and oven roast for about 30 minutes.

Remove from oven, open and cool slightly.
Squeeze the garlic and onion from their skin and roughly chop.
Place in a bowl.
Add the rest of the parcels' contents, including any juices.
Crumble the Feta on top and mix through with a fork.

Roll out pastry and cut circles (I use a side plate as a template).
Place spoonfuls of mixture in centre, egg one side and seal and crimp to make a pasty shape.
Egg wash the pasties and bake in 180c oven for about 30 minutes, until golden and the pastry cooked through.

A filling vegetarian meal if accompanied with the Cauliflower Dhal!
As a Finger Food the Chilli Jam recipe compliments these pasties really well.


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