Sweet potato, feta and pine nut pie

This pie is one of my 'I have some odds and ends that need using up so I'll just try make something up' recipes. The filling definitely has a wow factor (for me) and all the flavours really worked well together. I'm not entirely convinced as to the pastry - as you may be able to tell from the photos, I did not make enough so the 'lid' was not entirely closed! I've estimated how much would be better and changed the amounts here. In fact, I think it would be better - instead of having a full enclosed pie - to just add the filling straight to the dish, and top with a store bought puff pastry 'lid'. This would also make things easier.

Serves 4

Ingredients:

For the pastry (if using):
175g cold butter/margarine, cubed
250g flour
pinch salt
water

For the filling:
700g sweet potato
100g feta cheese
1 red onion
3 garlic cloves
2 tbsp pine nuts
1/2 tsp each of dried thyme and parsley
salt and pepper, to taste

To make the pastry [skip if using store bought]

1. Sift flour and salt into a bowl.

2. Rub the butter into the flour until the mixture resembles breadcrumbs.

3. Add water slowly, bringing the mixture together until it holds together in a ball.

4. Wrap in clingfilm and put in the fridge for at least 20 mins. You can even do prepare the pastry the night before and leave it in the fridge overnight.

To make the filling:

1. Chop garlic and onion, and fry on a low heat in oil until softened.

2. Meanwhile, peel the sweet potato and chop into chunks.

3. Parboil the sweet potato until soft but not completely cooked.

4. Drain the sweet potato, add back to the pan, and mix in the garlic and onion, breaking up the sweet potato with a fork as you mix.

5. Add the feta, pine nuts, thyme, parsley, and salt and pepper. Mix thoroughly. Add a bit of olive oil to loosen things up if needed.

To assemble:
1. Preheat oven to Gas Mark 6.

2. Grease an (approx) 29cm rectangular pie dish (or equivalent volume; I would guess 2.5L). If using shortcrust pastry: remove the pastry from the fridge; cut in half; roll out one half; line the dish with the pastry.

3. Add the feta and sweet potato filling to the dish.

4. Roll out the shortcrust/puff pastry 'lid', and top the pie. Brush with milk or egg.

5. Bake in the oven for 30 - 40 minutes until the pastry is cooked through and browning on top.