
Sweet potato and mushroom pie
January 3, 2019
Super soft filling with crispy puff pastry!
This pie is a favourite all year round
Ingredients
Filling
6 large peeled white potatoes and cut into quarters
1 small peeled sweet potatoes and cut into quarters
2 cups of thinly sliced white mushrooms
1 green onion sliced thin
1/4 cup of nutritional yeast
1/2 cup of vegan butter
1/2 teaspoon of salt
1/4 teaspoon turmeric
1 teaspoon paprika
Shell
2 sheets of vegan puff pastry joined together at the ends
1 x pie tin 24 cm
Method
- Start by placing a large saucepan on high heat and bring to boil
- Add all potatoes and cook for around 30 minutes or until tender to mash.
- once boiled, drain off water and add your vegan butter, salt, turmeric, paprika and nutritional yeast to the potatoes
- Then mash well until smooth and creamy
- Now add your green onion and mushroom and stir through well
- Place your puff pastry into pie shell and cut off excess from edges trim and adjust to fit shell
- Now fill with your potatoes mix and bake at 180 degrees for 40 mins or until golden brown
Once cooked remove from oven and serve warm or cold
Enjoy
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