There’s not much more tantalizing than a crisp pastry pie filled with a rich, creamy filling. This recipe is no exception. What’s more, this is a light pie, light enough to eat in the garden on a hot summers day with a crisp, zingy salad. At the same time, it can be cozied up in comfort food heaven with mashed potatoes and veg and a splash of thick gravy. What a clever, versatile little pie!
The filling is so simple but the flavours work so well, with the subtle sweetness from the sweet potatoes and earthiness from the mushrooms and nutmeg. All met with a light, crisp, crunch of flaky fillo. Perfect.
Simply bake about 5 medium sweet potatoes, in the skins, pricked with a fork, in a 200c/400f oven until tender when pierced with a knife, about 45 mins to an hour depending on the size. Leave until cool enough to handle then slice down the middle and scrape out the flesh. Mash with a wooden spoon and season to taste with salt and pepper and a good pinch of nutmeg. Turn the oven down to 180c/350f.
Heat a tablespoon of oil until smoking hot, drop in about 500g of mushrooms, sliced if large and saute until slightly golden, add a little salt and white pepper and remove to a bowl. When cool, stir in 200g of your choice of creamer, I use soya yoghurt and taste for seasoning, adding more salt and white pepper if necessary. Stir in a tablespoon of herbs like tarragon, parsley, or chives.
Have a bowl of oil and a pastry brush handy. Unravel a 200g pack of fillo pastry and start with one layer, keeping the rest covered with a lightly damp cloth to prevent drying out. Brush your first sheet with oil, then cover with a second sheet and repeat until all used up. Lift the pastry into an 8 inch shallow sided tin and press into the sides, leaving the excess overhanging. Spread the sweet potato on the base then top with the creamy mushrooms and bring all the pastry overhang in to the centre and simply scrunch it all together.
Brush the top with oil then place in the oven to bake for about 20 minutes until golden and crisp. Serves 6.