Sweet potato, onion and cheddar pie

Fresh rosemary brings a rich, robust earthiness to this pie, perfect with root veg.

Recipe «Sweet potato, onion and cheddar pie» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 3 red onions, thinly sliced, 1 tbsp extra virgin olive oil, 500g small sweet potatoes, unpeeled, 2 sprigs fresh rosemary, leaves finely chopped, 2 sheets frozen butter puff pastry, just thawed , 1 egg, lightly whisked, 150g cheddar, coarsely grated .

Ingredients:

• 3 red onions, thinly sliced 
• 1 tbsp extra virgin olive oil 
• 500g small sweet potatoes, unpeeled 
• 2 sprigs fresh rosemary, leaves finely chopped 
• 2 sheets frozen butter puff pastry, just thawed 
• 1 egg, lightly whisked 
• 150g cheddar, coarsely grated 

Instructions

1. Preheat oven to 220C/200C fan forced. Line 2 baking trays with baking paper. Place the onion on 1 tray. Drizzle with the oil and toss to coat. Add the sweet potato. Roast, tossing the onion occasionally, for 20 minutes or until sweet potato is tender.
2. Remove and discard the skin from the sweet potato. Slice the flesh into 5mm pieces. Toss the rosemary through the onion. Season and set aside to cool slightly.
3. Place 1 puff pastry sheet on the remaining prepared tray. Pile the sweet potato in the middle of the pastry, leaving a 5cm border. Brush the border with a little of the egg. Top the sweet potato with the onion and cheese. Top with the remaining pastry sheet and press around the edges to seal. Cut around the edge of the pastry to form a circle. Cut a small circle from the top of the pastry and use a small sharp knife to lightly score from the top to the base. Brush with the egg. Bake for 25 minutes or until crisp and golden. Set aside for 5 minutes before serving.