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    Home » Easy Vegan Recipes » Mains » Sunday Roast

    Savoury Sweet Potato Pies

    12 May, 2010 by Kip 9 Comments

    Savoury Sweet Potato Pies

    A popular topic amongst families of mixed dietary needs is the highly esteemed Sunday lunch. For many families in Britain, this is the most dependable meal of the week, a beacon at the end of the tunnel of Monday to Friday madness. It's a time for the family to sit down together, to enjoy a meal, to warm up on a freezing spring Sunday (since apparently it's winter here in Southeast England).

    Ah, but what if nan's just taken on vegetarianism or your daughter's vegan boyfriend is coming around to disrupt your valued family time enjoy a meal? There's always the reliable Fry's chicken burgers (these do go well with roast spuds, I must admit) or Redwoods roasts, but if you're looking for something that's les prep-prepared then there are still options.

    Recipe Notes

    I personally love a pastry based component of a roast, the way the top stays lovely and crisp while the bottom soaks in the gravy and goes slightly soggy. Gross? Not at all; a good gravy should flavour everything on that heaped Sunday plate!

    These pies are delicate but wholesome and filling, with a creamy centre containing the considerably underestimated (at least in the UK) sweet potato. They're also good cold, so make a good addition to any picnic. Likewise, these pies are an ideal part of any underachiever's breakfast (hello? Open fridge. Shove something in face. The end).

    Try making a great big pie or swapping ingredients around. This is more of a suggestion of method rather than content, though I'm of the opinion that this filling is good as it is. Obviously. Plus it doesn't require any special pans to achieve a clever pie shaped pie.

    Vegan Savoury Sweet Potato Pies

    Savoury Sweet Potato Pies

    Makes 5-6 pies
    • Ingredients
      • About 250g sweet potato, peeled and sliced
      • 1 teaspoon olive oil
      • a block of puff pastry
      • 2 cloves garlic, minced
      • 1 medium onion, sliced
      • 1 stick celery, diced
      • a few sprigs of fresh thyme and 15-20 fresh sage leaves (or a mix of the two dried, about ¾ tsp)
      • 1 tablespoon balsamic vinegar
      • ½ tablespoon flour
      • Approx ¼ cup (60ml) soy milk
      • 1 teaspoon dijon mustard
      • 50g vegan cheddar
    • Directions/Method
      1. Preheat the oven to 200° C (400° F).
      2. Steam the sweet potato for 8-10 minutes, or until well done (you should be able to put a knife through with no resistance).
      3. Heat the olive oil over medium-low heat in a large saucepan. Slowly fry the onion and celery for 15 minutes, with a lid on, until lightly browned (a little burnt is okay). You may want to stir once or twice in the process. Add the garlic and herbs and cook for a further minutes before mixing in the vinegar.
      4. Once the vinegar has cooked down and the mixture is nearing dry again (a minute or two), add the flour and stir until evenly distrubuted through the pan. Slowly whisk in the soy milk until the flour is dissolved and the sauce thickens. Add the mustard and cheese, stirring to mix to a thick sauce. Turn off the heat and set aside.
      5. Roll your puff pastry to very thinly, perhaps 2-3mm, and cut several 5-6 inch rounds out. The recipe makes five or 6 pies, so start with ten rounds of pastry.
      6. To assemble, you can either mash the sweet potato and simply layer a few small pieces in the centre of a piece of pastry. Top with 2 tablespoons or so of the onion sauce. Brush the edges of the pastry with water and place a second round on top, pressing the sides down to seal. Flatten the pie slightly with the palm of your hand and press the edges with a fork.
      7. Place the pies, once assembled, on a lightly greased baking sheet, brushing with a bit of extra soy milk. Bake for 25-30 minutes, or until the pies are well browned with minimal burn.

    More Sunday Roast

    • Easy Vegan Sunday Seitan Roast
    • Vegan Mushroom and Ale Pie
    • Re-Inventing the Sunday Roast: Middle Eastern Style Tofu Roast
    • Re-Inventing the Sunday Roast

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Comments

    1. melisser

      May 12, 2010 at 5:54 pm

      Holy crap, these look incredible!

      Reply
    2. Foster

      September 19, 2010 at 12:05 am

      I tried these tonight and everyone in the family enjoyed them, including our 3-year-old. Next time I will make a bigger batch and freeze some.

      Reply
      • Kip

        September 19, 2010 at 8:18 am

        Glad you enjoyed them! Thanks for commenting to say how you liked the recipe 🙂

        Reply
    3. Lantry

      July 31, 2011 at 8:49 am

      How do you get your roasters so crispy all over? Any secrets you're prepared to share? Just down the A264 from you nr T.Wells. 

      Reply
      • Kip

        July 31, 2011 at 4:11 pm

        Oh, hello neighbour! I don't really have any special tips for spuds- I generally use King Edwards for roasts and groundnut oil...

        Reply
    4. Rufus_abuh

      March 29, 2012 at 10:58 pm

      Hi these look great, but are not vegan. Puff pastry has butter in it?
       

      Reply
      • Kip

        March 30, 2012 at 11:16 am

        I don't use butter puff pastry and no longer post non vegan recipes on this site.

        Reply
    5. Siobhan

      December 21, 2014 at 9:50 am

      ooo nice! And a UK recipe too so I don't have to find ingredients from America, these look great!

      Reply
    6. I reserve the right to improve malicious and trollish comments.

    Trackbacks

    1. Vegan Festive Feasts « Gloucestershire Vegan Group says:
      14 December, 2011 at 10:10 pm

      [...] Vegetarian Cook website, with great photos and these two yummy looking pie recipes: Mushroom Pie, Sweet Potato Pie, and also this Okara (soybean hulls) ‘Meatloaf’ Recipe, any of which I’d happily [...]

      Reply

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    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

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