Wholemeal Sweet Potato, Butternut & Smoked Cheese Pasties & WIN a #BakingMad HAMPER!

Prep Time:1 hr, Cook Time: 25 mins, Total Time: 1 hr, 25 mins

September 17, 2014

#BakingMad Wholemeal Sweet Potato, Butternut & Smoked Cheese Pasties

Well it seems Autumn is truly with us. Whilst the weather’s holding out in glorious September fashion the trees most definitely are a-changing. The kids are back at school and I’m back in the kitchen busy baking, for some reason it’s this time of the year I do my most baking and continue my spree right up until Christmas, whereafter my interest wanes somewhat.  Maybe it’s the abundance of fruit begging to be caked or the squash, pumpkin and roots singing for a pie, the onset of cooler weather or the relief of having a few minutes more cooking time whilst the kids are at school.

I do however know it’s been a long, long time since I last made pasties and when asked by the Baking Mad folks (a joint initiative between Allinson’s Flour, Billington’s Sugar and Nielsen-Massey Vanilla Extract) to try out one of the recipes from their site, I was instantly attracted to the idea of a recipe from the Autumn collection: Wholemeal Smoked Cheese & Sweet Potato Pasties. Being the veggie-appreciator wholemeal-fanatic that I am of course!. And so very tasty they were too, an exceptionally yummy combination of roast sweet potato and butternut squash cubes, melted Bavarian smoked cheese and a little fresh sage. Easy to make too and popular with the pastry-mad little folk.  Perfect for lunch boxes, Autumnal picnics or post-school re-fuelling.

Eat Your Veg | Wholemeal Sweet Potato & Butternut Pasties

Baking Mad have kindly allowed me reproduce the pasty recipe below for you, and I can assure you it’s a goodie! Do check out their site for more recipe inspirations and if you’d like to win yourselves some Allinson and Billington goodies by way of a fabulous Baking Mad Hamper then complete the simple Rafflecopter widget below. Entries close next Thursday 25th September.

The Baking Mad Hamper includes:

–          Allinson plain flour

–          Allinson self-raising flour

–          Billington’s golden caster sugar (unrefined)

–          Billington’s light muscovado (unrefined)

–          Billington’s dark muscovado (unrefined)

–          Baking Mad apron

a Rafflecopter giveaway

The Good Stuff:

Wholemeal Flour, Sweet Potatoes, Butternut Squash

Great For:

Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Picnics, Lunchboxes, Lunch, Dinner, Snacks, After-School Re-fueling


Makes 6 large pasties (20cm pastry rounds) or 12 smaller sized ones (10cm pastry rounds)

Special Equipment:

A baking sheet, rolling pin

Wholemeal Sweet Potato, Butternut & Smoked Cheese Pasties & WIN a #BakingMad HAMPER!

Ingredients Prep Time:1 hr, Cook Time: 25 mins, Total Time: 1 hr, 25 mins

400g plain wholemeal flour (we use Allinson)
pinch salt
125g butter (unsalted) chilled and cubed
100g vegetable fat chilled and cubed
5 tablespoons water cold

400g butternut squash halved, seeds removed, chopped
400g sweet potato(es)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
150g Bavarian smoked cheese grated
6 sage leaves chopped

1) Preheat the oven to 200ºC (fan 180ºC, gas mark 6).

2) Sift the flour into a processor, add the salt, chilled butter and white vegetable fat. Alternatively mix together in a bowl.

3) Pulse together until the mixture forms crumbs. Add 5-6 tbsp cold water and pulse until the mixture almost combines.

4) Turn the dough onto a lightly floured surface and knead for a few seconds until it forms a smooth firm dough. Wrap in cling film and chill for 30 minutes.

5) Put the squash and the sweet potatoes into a large roasting tin. Drizzle over the olive oil and season with salt and freshly ground black pepper. Roast for 30 minutes until the vegetables are tender.

6) Divide the pastry into 6 and roll out each piece thinly on a lightly floured surface to a 20cm/8inch round.

7) Spoon the vegetables, cheese and sage onto one half of each round. Brush the edges of the pastry with water, then fold the uncovered side over to make the pasties.

8) Press the edges firmly together to seal and crimp them. Make a slit at the top of each pasty.

9) Put onto a greased baking sheet and bake for 25 minutes until the pastry is firm and golden.

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