Roasted Sweet Potato, Goats Cheese and Spinach Pie


Mr Hef and I have a Monday night tradition while Game of Thrones is on, which is inventively called Game of Thrones and Pie night. I can't really remember when this started, but it definitely had something to do with Joffrey saying 'This pie is dry' in a really silly voice. Usually I buy ready made pies, because by the time I've gotten home from work I don't have the time to make homemade pastry between that time and GOT time. But on the occasion that I'm off, I'll make it all from scratch. This recipe featured on my old blog, but I've since learnt to make pastry that isn't rock hard or really disgusting, so it's a little different. I'm not sure what we'll do on Mondays now, maybe have a commemorative Monday pie and cry in to the pastry about all of our favoruite characters that George R R Martin decided to kill (seriously, why?). 

Serves 2

For the pastry:

150g cold butter
225g flour 
A little water
A pinch of salt 
2 tsp chopped thyme leaves
2 tbsp water 

For the filling:

2 small sweet potatoes chopped roughly
1 big red onion chopped roughly
2-4 cloves of garlic peeled (depending on how much you love garlic)
Some oil
Salt and pepper
1 handful of baby spinach roughly torn
50g goats cheese chopped in to chunks

1. Preheat the oven to 200 degrees.
2. Cut the cold butter in to chunks, and stick in a mixing bowl with the flour and salt, then rub between your fingertips until you have a breadcrumb like consistency.
4. Add the thyme and mix in with a knife, then add the water and bring the dough together with your hands, add more water if it's too dry, but try not to add too much as it will make it hard.
5. Wrap the pastry in cling film and then pop in the fridge while you make the filling.
6. Pop the sweet potato in to a roasting tray and coat with a little oil, salt and pepper and pop in to the oven for around 30 minutes. After 10 minutes add the onion and garlic cloves, give it a good old mix up and pop back in to the oven for the remaining 20 minutes, giving the vegetables a stir every now and again so that the onions don't burn.
7. When the vegetables are roasted, mash up the potato, garlic and onion with a fork, then add the chopped goats cheese and spinach and put to one side while you roll the pastry.
8. Get your pastry out of the fridge and roll it out to the appropriate size to line your dish, remember to leave some for the top (and decorations of course).
9. Once your dish is lined, fill it up with sweet potato goodness, then roll out the top, stick it on, cut off any excess pastry, crimp the sides with a fork, decorate the top and maybe even to an egg wash if you fancy.
10. Put it in the oven for around 25 minutes, until golden brown on top, then serve with a mound of mash and your favourite vegetables. 

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