Sweet Potato Pastries

Greetings fellow foodies =)

Entertaining is great fun, but being a vegan host can be a bit of a challenge at times. Gone are the days where you could just grab some party pies from the shop and throw them in the oven - the vegan miniature pastry selection at my local supermarket is pretty light on. Fortunately, it's much cheaper and very easy to make your own.

Ingredients

1 large sweet potato, cooked and mashed

1/2 tsp minced garlic

1 Massel chicken stock cube (or other vegan stock cube)

1 tsp paprika

1 tbsp tomato paste

3 tbsp Orgran No Egg Replacer

1 tbsp olive oil

2 tbsp sesame seeds

3-4 puff pastry sheets (Borgs & Coles brands are both vegan)

salt and pepper to taste

• Preheat oven to 180 degrees Celsius. HINT: I have a fan forced oven, and turn the fan off to cook pastries as otherwise the tops can burn before the pastries are cooked inside.
• Remove 2 pastry sheets from the freezer and set aside to defrost on a flat surface.
• Combine all ingredients except puff pastry and sesame seeds into a mixing bowl. Stir until well combined.
• Cut pastry sheets into 9 equally sized squares by cutting the sheets twice horizontally and vertically.
• Using a teaspoon, spoon 1- 2tsp of potato mixture onto each square. Don't put more filling than you fit on to half the square.
• Brush edges of pastry square with water, and fold over pastry to seal.
• Brush top of pastry with water and sprinkle sesame seeds on top.
• Place onto tray lined with good quality baking paper.
• When tray is full, bake in oven for 15-20 minutes, until pastry is a puffy pale golden brown.
• Repeat until all sweet potato mixture is used up.
• Serve hot with your favourite relish, onion jam or BBQ sauce.
• These freeze beautifully for when you have unexpected guests drop by!