For the Pastry
400g plain flour
135 g iced water
For the filling
1tsp fennel seeds
1 bay leaf
600g 1cm diced sweet potato
150g goats cheese log - can be adjusted to taste or substituted for another cheese
1 Grate the cold butter into the sieved flour. Add salt. Once the mixture resembles fine breadcrumbs, add your water and mix thoroughly until the pastry looks even.
2 Rest for 30 minutes in a cool place – avoiding the fridge, as this makes it tricky to roll out.
3 Over a low heat, heat the milk, bay leaf and fennel seeds – do not allow to boil.
4 In a separate pan, melt the butter, then add the flour – mixing constantly to toast the flour without colouring.
5 Sieve the hot milk into your roux and carefully whisk out any lumps – making sure to get right into the corners of the pan.
6 Once you see the first bubble, remove from the heat, whisk in the cheese and voila! Your cheese sauce.
7 To blanch your sweet potato, add half to rapidly boiling salted water and cook for 2 minutes. Drain and leave to dry on an oven sheet to ensure there will be no excess water in your béchamel sauce.
8 Repeat with the remainder of your sweet potato.
9 When the sweet potato has dried, fold it gently into your still warm béchamel sauce and add anything else you fancy, such as frozen spinach.
10 Cool the mixture in the fridge.
11 Roll your pastry to 3-4mm thick on a well-floured surface.
12 Press the pastry into the corners of your tin, keeping enough for the lids.
13 Fill your tin 5/6ths full of sweet potato mix before brushing the underside of your lid with an egg wash. Press the lid down to expel any air inside, and trim with a sharp knife.
14 Crimp edges with a fork and prod a hole around the size of a 1pence piece into the lid to allow air to escape.
15 Glaze again with an egg wash.
16 Bake at 210°C(190°C fan) for 20 minutes.
17 Allow to rest for 2-3 minutes before gently tipping from the tray.
18 Serve with mash, tender stem broccoli and gravy for a delicious Meat free Monday!
Recipe courtesy of MYPIE & British Pie Awards