Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it’s investigating the financials of Elon Musk’s pro-Trump PAC or producing our latest documentary, ‘The A Word’, which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Read more
“Hand pies are just filled pastries you can hold in your hand,” says chef Lou Robbie. “They are flaky and just delicious.
“I’m a huge fan of salty-and-sweet savoury food. Salty goat’s cheese and sweet potato are a fabulous combination with the addition of the mildly spiced onions.”
Sweet potato and goat’s cheese hand pies
Makes: 6
Ingredients:
1½ tbsp oil
1 medium onion, finely diced
2 cloves of garlic, finely chopped
1 tsp ground cumin
1 tsp paprika
A small pinch of salt and pepper
100g sweet potato cubes, cooked
100g goat’s cheese
1 x 375g pack of ready-rolled puff pastry
1 egg, beaten with a dash of milk to make egg wash
Method:
open image in gallery
Lou Robbie’s debut cookbook, ‘Make & Freeze’, is packed with family-friendly recipes designed for batch cooking and freezing (Penguin Michael Joseph)
1. Warm a frying pan on a medium heat, then add the oil and onion and cook for 5-10 minutes, until soft. Add the garlic, cumin, paprika and salt and pepper, and cook for a further few minutes. Transfer to a plate to cool.
2. Preheat the oven to 180C fan. Line a large baking tray with baking parchment. Put the cooked sweet potatoes into a mixing bowl with the goat’s cheese and cooked onions and mix, but leave small lumps of cheese and sweet potato – it’s better if it’s not a smooth paste.
3. Unroll the pastry and cut it into 6 equal squares. Brush the edge of each square with the egg wash. Add a generous tablespoon of the filling to each square, then fold the pastry over to make a triangle, sealing the edge with a fork. Brush the pies with the egg wash.
4. Bake in the oven for 30 minutes, until golden and cooked through.
Storage: The pies can be kept in the fridge for up to 3 days.
To freeze: Freeze in labelled ziplock bags for up to 3 months.
To defrost: Defrost in the fridge overnight.
Tip: You can make these with puff or shortcrust pastry. I like to peel, dice, steam and freeze sweet potatoes so as to have them on hand for this recipe.
Recipe from ‘Make & Freeze’ by Lou Robbie (Penguin Michael Joseph, £22).
Dining and Cooking