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1
(Preparation) Defrost the puff pastry.
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2
Peel the sweet potato, cut into bite-sized cubes and soak in water.
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3
Slice the apple into thin wedges about 1-2 mm thick and soak in salted water.
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4
Boil the sweet potato until you can easily pierce with a chopstick, and transfer to a bowl.
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5
Mash the sweet potato whilst hot.
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6
Then add the ingredients marked and mix.
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7
Add the apple and ingredients marked to a pan and simmer on low-medium heat for about 20 minutes until the apple changes colour.
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8
Line a pie dish with the puff pastry.
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9
(I dusted the dish with flour first then attached 2 pastry sheets together by rolling them out with a rolling pin).
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10
Evenly spread the sweet potato paste over the pastry and arrange the apple slices on top.
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11
Cut the rest of the pastry into strips and arrange in a lattice pattern on top, whilst saving some to border the edge of the pie.
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12
Brush over a glaze made from a beaten egg yolk mixed with a little water.
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13
Bake for approximately 20 minutes in an oven preheated to 200C or until a golden colour, then turn the heat down to 190C and bake for a further 10 minutes.
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14
Then it's done!
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15
This is the brand of frozen puff pastry I used this time.
