Sweet potato and chestnut mini pie

We are the nation of pastry lovers.
I discovered there are three types of pastries only after we moved to England. My son learned how to make sausage rolls in food tech at secondary school, and he still enjoys making them at home.
When we are left with a bit of puff pastry, I make sweets with it. Quite often it ends up in Palmiers, you know the ones look like these if you do it right.

This is one of our family favorite. It is nice that you can control the amount of sugar if you make them at home.

I also make sweet mini pies. Here is a quick, easy recipe with natural sweetness.

Sweet potato and chestnut mini pie
Recipe to make 4 mini pies
4 tinned chestnuts
100g cooked sweet potato
20cm x 20cm puff pastry
20g unsalted butter
1 tbsp honey
1 egg yolk, beaten for graze

Steam or microwave the sweet potato until soft and mash it with fork while still hot. Add butter and honey. Pre heat the oven to 200c.

Roll out the pastry sheet and quarter the size. Place 1/4 of the sweet potato and place the chest nut in the middle. Bring four corners of the sheet to the centre and pinch to encase the filling.

Brush with the egg yolk.
Bake the pies in the oven for 20 min. Done.

The sweetness comes from sweet potato and chestnut. I like using natural sweetness for baking.
It is so easy. Would you like to have a go? These may be nice for Christmas season, too.

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