Sweet Potato Pie with Kale and Feta
Kale, feta and sweet potato pie made with a gluten-free dough using a combination of buckwheat and quinoa flours. Filling, hearty and delicious.
Servings 6 serves
For the pastry
- 150 g buckwheat flour
- 150 g quinoa flour
- 2 tbsp psyllium husks
- 30 g Parmesan cheese grated
- 150 g butter cold
- 1 egg lightly beaten
- ¼ cup water
For the filling
- 300 g sweet potato cut into small even chunks
- 1 tbsp olive oil
- 10 g butter
- 150 g leeks finely sliced
- 200 g kale finely shredded
- 3 tbsp flat leaf parsley chopped
- 150 g feta crumbled
Start off by making the pastry. Combine all the pastry ingredients in a food processor to form a smooth dough. Place the dough on a well floured surface and bring together. Wrap in cling film and allow to rest in the fridge for one hour.
Place the sweet potato pieces in a pot of cold water and cook for 10 mins until slightly softened. Drain and set aside. Heat the olive oil and butter in a pan and sauté the leeks for a few minutes until softened. Toss through the shredded kale and stir until well combined. Add the cooked sweet potato pieces stir again and add the chopped parsley. Remove from the heat and allow to cool completely. Once cooled, stir through the crumbled feta.
Preheat your oven to 180 deg C and line a large baking tray with baking paper. Remove the dough from the fridge and divide into two. Roll the pastry between 2 sheets of baking paper approx. 2cms thick.
Scoop the kale mixture into the rolled pastry allowing for a few cms around the edges. Fold the edges over the mixture creating a rustic effect.
Brush with egg wash (a little beaten egg with water) and cook for 30 mins until browned. Allow to cool for 10-15 mins before cutting and serving.
Serving: 1serve | Calories: 577kcal | Carbohydrates: 54g | Protein: 16g | Fat: 34g | Saturated Fat: 19g