
Sweet potato pot pies
https://www.coop.co.uk/recipes/sweet-potato-pot-pies
These hearty veggie pies are a great winter warmer
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 56g
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Ingredients
- 1 sweet potato, peeled and diced
- 200g Co-op British carrots, roughly chopped
- 1 tbsp Co-op olive oil
- 1 Co-op British leek, sliced
- 1/2 stick celery, sliced
- 1/2 red pepper, deseeded and roughly chopped
- 100g Co-op frozen sweetcorn
- 1/2 x 500g jar Co-op Italian creamy tomato pasta bake sauce
- 85g ready rolled puff pastry
- 1 Co-op British egg
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Toss the sweet potato and carrot in 1 tsp of the oil and spread out on a baking tray. Cook in the oven for 25 mins, or until tender
- Meanwhile, heat the remaining oil in a frying pan and cook the leek, celery and pepper over a low heat for 10 mins, stirring occasionally, until soft
- Add the sweetcorn and cook for 1 more minute, until thawed. Stir in the sauce, sweet potato and carrot and divide between 2 small pie dishes
- Gently roll out the pastry and cut out 2 lids, about 1cm wider than the top of the dishes. Beat the egg, then brush the rims of the dishes. Put the lids on top and lightly press down to seal
- Make 2 small slits in the top of each lid, brush with egg, and cook on a baking tray for 25-30 mins, until golden