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Sweet Potato Pie with Caramelised Onion and Lemon Myrtle

sweet potato pie

Pastry
2 cups plain flour
pinch salt
30g butter
ice water
1 teaspoon Lemon Myrtle powder

 


Place flour, salt and lemon myrtle in a bowl, rub in butter until it resembles bread crumbs. Add more butter if mixture is to dry. Mix in ice water with a knife until the mixture comes together and is not sticky.  Cover in plastic wrap and place in the fridge for 1 hour.
Take pastry out of fridge and roll thin between 2 pieces of baking paper. Cut into circles and place in small pie dishes or muffin pans and bake till slightly brown.

Sweet potato filling
1 sweet potato sliced into circles and precooked
1 onion
6 Lemon Myrtle leaves fresh
20g  butter
1 tablespoon brown sugar
1/3 cup lemon juice
In a pan melt butter, add onion and sauté unitl brown. Stir in brown sugar, lemon myrtle and lemon juice. Simmer until syrup thickens.
Place sweet potato in pie cases and pour syrup over the sweet potato. Return to oven and bake for 15 minutes or until brown.

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