Sweet potato, beetroot, goats cheese puff pastry plait

One of my own 'throw some things together and hope it turns out OK' recipes which was a success! This pie is best eaten at room temperature or cold.

 

Ingredients:

500g puff pastry
2 sweet potatoes (approx 600g), peeled and chopped
milk, to taste (or creme fraiche or cream)
1 onion, finely chopped
3 cloves garlic, crushed
1 pre-cooked beetroot, sliced
75g soft goats cheese, broken into small chunks
1 tsp dried oregano
1 tsp dried basil
1 egg, beaten

Instructions:

Preheat oven to 180 degrees C/355 degrees F/Gas Mark 4

1. Roast sweet potatoes with oil, salt and pepper for 30-40 minutes until soft and starting to brown.

2. Meanwhile, fry onion and garlic in oil on a medium heat for 15 minutes until softened.

3. Remove sweet potatoes from the oven, add to a bowl with oregano and basil, and roughly mash with milk (or creme fraiche/cream) - it does not need to be completely smooth. Add onion and garlic and stir through.

4. Roll out the puff pastry into a large square approx 25cm x 25cm. To plait, mark the square into thirds;  make slits diagonally on each side of the middle section, removing the small triangles from the bottom and top of the pastry (see below for a picture; a video on how to plait pastry can be found here).

5. Place sweet potato mix down the centre, add beetroot slices, and scatter the goats cheese over the top. Fold over each end and plait the pastry over the top. You can use any excess to make additional pastry decorations such as leaves etc.

6. Brush with beaten egg and bake in the oven for 20 minutes or so until cooked through and the pastry has browned.