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1
Soak the sweet potatoes in water to remove the harshness, and drain.
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2
Microwave until soft, and mash while they are still hot.
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3
Add the ingredients, and mix well until the mixture becomes smooth to make sweet potato cream.
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4
Quarter the apple and remove its peel and core.
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5
Cut each of the wedges in half, then thinly slice into smaller pieces.
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6
Add the apple, sugar, and lemon juice to a heatproof plate, and microwave for 5 minutes at 600 W. Let the mixture cool on the plate.
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7
Leave the puff pastry at room temperature for about 10 minutes, and cut into 8 pieces.
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8
If you are making large pies, cut into 4.
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9
Make 3 cuts each with a knife on half of the puff pastry pieces.
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10
Place the sweet potato cream and apple filling on the other half.
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11
Please adjust the ratio of the sweet potato cream and apple filling to your liking.
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12
Place the puff pastry pieces with the cuts over the filling, and press down the 4 edges well with a fork.
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13
Brush with a beaten egg.
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14
Bake in the oven preheated to 200C for 10 minutes, then reduce the temperature to 180C and continue baking for 10 minutes.
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15
Once baked, let cool.
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16
Decorate with powdered sugar and mint leaves if you like.
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17
This is a 1/4 size version.
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18
Here's a pie made 1/8 the size of the original.
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19
They are small and easy to eat for kids.
