Fridge Friend Recipes
Sweet Potato and Carrot Puff Pastry Pie with Cheddar recipe
Sweet potatoes and carrots are baked beneath a flaky puff pastry lid with a savoury cheese filling. This is a cosy vegetarian dinner with a lovely golden finish.
55 min · Medium · British Jump to method
Ingredients
- 400g Sweet Potatoes
- 300g Carrots
- 375g Puff pastry
- 200g Natural Cottage Cheese
- 100g British Extra Mature Grated Cheddar
- 3 Spring Onions
- 1 Lemons
- 20g Margarine
- 1 tsp Salt
- 1/2 tsp Black pepper
- 50g Cheddar cheese
- 25g Butter
- 2 tbsp Milk
| Nutrition | Per serving |
|---|---|
| Calories | 717 kcal |
| Protein | 18 g |
| Carbohydrates | 55 g |
| Fat | 45 g |
| Saturated fat | 19 g |
| Fibre | 5.8 g |
| Sugar | 8.6 g |
| Sodium | 861 mg |
Why this works
A rich, energy-dense savoury pie with useful vegetable content and moderate protein, but it is high in saturated fat and sodium.
Beta-carotene from sweet potato and carrot. Sweet potatoes and carrots provide beta-carotene, which supports normal vision and immune function.
Calcium and protein from dairy. Cottage cheese and cheddar contribute protein and calcium for muscle maintenance and bone health.
High sodium and saturated fat. Added salt, cheese, butter and puff pastry make this dish relatively high in sodium and saturated fat.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
- Cut the sweet potatoes and carrots into small cubes and roast them until just tender.
- Mix the roasted vegetables with chopped spring onions, natural cottage cheese, grated Cheddar, lemon zest, salt and black pepper.
- Spoon the filling into a baking dish and cover with puff pastry, trimming the edges and cutting a small steam hole in the centre.
- Brush the pastry with melted margarine and bake for 25–30 minutes until puffed and golden. Serve hot.
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