SWEET POTATO AND COTTAGE CHEESE PIE
2 Cups plain flour
1/3 cup walnuts
125 g butter, cubed
2 tbsp cold water
750g sweet potato
1 brown onion, finely chopped
250g cottage cheese
1/2 cup tasty cheese
1/3 cup continental parsley, roughly chopped
10 g butter, melted
1/3 cup coarse breadcrumbs
Place flour and walnuts in the bowl of a food processor and process until walnuts are finely chopped.
Add butter and pulse until mixture resembles fine breadcrumbs. Add egg and and pulse until well combined. Add water a little at a time until mixture forms a dough. Transfer dough to a lightly floured surface and knead lightly until smooth. Wrap in plastic and refrigerate for at least 30 minutes.
Preheat oven to 200C.
Peel and cut sweet potato into 2cm cubes. Toss in about a tablespoon of oil and place on baking tray lined with baking paper.
Cook sweet potato in oven for about 20 minutes or until tender. Remove from oven and allow to cool.
Reduce oven temperature to 180C.
Grease a fluted flan tin. (I like to use a tin with a removable base and also line the base with baking paper for easier handling in the end.) Roll pastry to about 3-5mm in thickness and place gently into prepared tin. Trim off excess. Place tin on a baking tray – for ease of handling and to catch any overflows. Place in freezer for about 10 minutes to set. Line pastry with baking paper and baking weights and blind bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until pastry is lightly golden. Remove prepared pastry from oven.
Heat a tablespoon of oil in a frying pan on low/medium heat. Add onion and cook for about 5-7 minutes until transluscent but not coloured. Transfer onion to a bowl. Add cottage cheese, tasty cheese, eggs and parsley to thebowl. Whisk until combined. Combine melted butter and breadcrumbs in a bowl. I like crumble toppings so I actually made a little more than the recipe recommended.
To assemble, spread sweet potato over pastry base. Spoon over egg and cheese mixture. Sprinkle buttered crumbs over the top.
Bake for about 25 minutes until cooked or filling is set and golden. Remove from oven and allow to stand for 10-15 minutes before removing from tin.