Makes 4 small pies
Prep Time: 20 mins
Cooking Time: 45 mins
1 tablespoon of olive oil
1 sweet potato
1 sprig of fresh rosemary
1 x sheet of ready-rolled shortcrust pastry
4 teaspoons of crème fraiche
1 handful of roughly grated parmesan
1 tablespoon of roughly chopped walnuts
1 egg, beaten
1. Pre-heat your oven to 190c/170c fan/gas mark 5. Heat the olive oil in a frying pan over a medium heat. Peel and finely dice sweet potato into small cubes. Add to the pan, along with the leaves from the rosemary sprig, a pinch of salt and pepper, and fry for 15 minutes or until soft.
2. Meanwhile, lay out the pastry on a baking tray lined with parchment paper. If it's more of a rectangle shape, cut into a large square (discard the leftover bits of pastry). Then cut the pastry into four squares. Put a teaspoon of crème fraiche in the middle of the pastry. Top with a tablespoon of sweet potato mix. Sprinkle with the roughly grated Parmesan.
3. Bake in the oven for 20 to 25 minutes, until pastry is golden and cheese has melted. Serve with a lightly dressed green salad.