600 g sweet potato
3 tbsp chopped parsley
1 clove crushed garlic
4 tbsp olive oil
3 sheets of puff pastry
100 g sour cream
120 g goats cheese
1 finely chopped spring onion
1 tsp chilli flakes (more if you prefer)
3 tbsp pumpkin seeds
1 beaten egg
Salt and pepper to taste
Preheat oven to 200 degrees and bake the potato wrapped in foil for about 45 minutes. Remove from oven and take the skin off. Cut into slices of about 3-4 milimetres.
Put chopped parsley and crushed garlic into the oil, stir, and set aside.
Place baking paper onto oven trays.
Cut your pastry into quarters and place onto baking paper, then with a sharp knife, mark a border of about 2 cm around each piece of pastry without cutting all the way through.
Spread a layer of sour cream onto each pastry square but leave the border free.
Place the sweet potato onto the sour cream, then goat’s cheese, onion, chilli flakes and pumpkin seeds. Remember that you don’t want any filling on the borders or they won’t puff up.
Brush a little of the parsley mix in top of the stack, leaving the rest till after it is baked.
Brush the borders with egg- wash and place into the oven for 25 minutes or till pastry is a golden brown.
When the pastry comes out of the oven, brush with the oil, garlic and parsley mixture, then serve.