Sweet potato, fennel and goats cheese pie
Rustic vegetarian pie for a cosy winter's evening

Published:
Recipe courtesy of MYPIE / British Pie Awards
Method
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Step 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.
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Step 2
Rest for 30 minutes in a cool place – avoiding the fridge, as this makes it tricky to roll out.
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Step 3
Over a low heat, heat the milk, bay leaf and fennel seeds – do not allow to boil.
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Step 4
In a separate pan, melt the butter, then add the flour – mixing constantly to toast the flour without colouring.
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Step 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.
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Step 6
Once you see the first bubble, remove from the heat, whisk in the cheese and voila! Your cheese sauce.
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Step 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.
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Step 8
Repeat with the remainder of your sweet potato.
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Step 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.
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Step 10
Cool the mixture in the fridge.
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Step 11
Roll your pastry to 3-4mm thick on a well-floured surface.
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Step 12
Press the pastry into the corners of your tin, keeping enough for the lids.
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Step 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.
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Step 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.
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Step 15
Glaze again with an egg wash.
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Step 16
Bake at 210°C (190°C fan) for 20 minutes.
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Step 17
Allow to rest for 2-3 minutes before gently tipping from the tray.
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Step 18
Serve with mash, tender stem broccoli and gravy for a delicious Meat free Monday!