Tuesday, 7 December 2010

Lunch on the run

I've been ramping up the Christmas shopping this past week so quick grab-and-run dishes are the order of the day.

I unsuspectingly went to Oxford Street on Saturday and found that one half was magical with lights and twinkly Christmas displays while the other half was a scene from a Hieronymus Bosch painting. Truly frightening and heart warming, all at once.

This is a sort of Egyptian take on a classic English pasty, a self-contained parcel of tasty veggies and feta all wrapped up in flaky pastry with a sprinkling of spice to warm the cockles.

Sweet potato, feta and rocket puffs

Makes 9

450g sweet potato
200g feta
50g rocket, finely chopped
3 tsp dukkah (optional)
1 egg, whisked
500g pre-made puff pastry

1) Bake the sweet potatoes in a moderate oven (about 400f/300c/gas mark 6) until soft, then scoop the orange flesh into a bowl.  Crumble in the feta and stir in with the rocket and a little freshly ground black pepper (and dukkah, if using).

2) Roll out the pastry into a 45cm x 45cm square, then divide into nine equal squares.  Divide the sweet potato mixture into nine balls, then place a ball on each of the pastry squares.  Squash the ball down a little, towards one corner of the square, then brush some of the eggwash all over the rest of the pastry, and fold one corner over to meet the opposite corner.  Press down the edges with a fork to seal, make a slit or two on top of each and brush the tops with more eggwash.

3) Bake at 400f/200f/gas mark 6 for 20 minutes, until golden brown.

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