Sweet Potato Pastry with Chilli Beetroot Ketchup

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 200C.
  • For the Spiral Puff Pastry dough, place 150g flour into a small bowl. Add water and salt to and mix to a soft dough. Knead briefly until smooth, about 2 minutes. Roll into 20g balls and cover with upturned bowl.
  • Place remaining 85g flour and butter into a bowl and mash together so it just binds together. Roll into 15g portions.
  • Flatten the 20g flour and water balls and place a flour and butter ball in the centre. Wrap the flattened ball around the filling and seal completely. Reshape into a ball then flatten by hand and roll out with a rolling pin into 2-3mm thick circles. Repeat with remaining dough balls. Place onto a lined tray in a single layer and set aside in the fridge.
  • For the Sweet Potato Filling, place sweet potato and garlic in a bowl and toss with 1 tablespoon olive oil, salt and pepper. Roast in the oven until tender, about 25 minutes. Remove from the oven. Remove the garlic skins, chop the flesh and set aside.
  • Place olive oil into a fry pan over medium heat. Add the leek and chopped garlic and cook until soft and fragrant, about 5-6 minutes. Add the roasted sweet potato and nutritional yeast. Add a dash of vinegar and salt and pepper, to taste. Remove from the heat and chill before using.
  • To make the pastries, divide the sweet potato filling between the dough circles. Press the edges together and crimp firmly to seal, using a little water if required. Return to the tray, cover and set aside in the fridge until ready to cook.
  • To fry the pastries, place the oil in a medium heavy based saucepan over medium heat. To check if the oil is hot enough, rest the tip of a pair of chopsticks on the bottom of the pan and if a steady stream of bubbles emerge, then the oil is ready, about 170C. Cook pastries, in batches, for about 7 minutes until golden brown, turning to ensure even cooking and colouring. Remove from oil and drain on kitchen towel.
  • To make the Seitan, combine the flour and water to a dough and knead until you have pliable, smooth dough, about 5 minutes. Set aside to rest for 20-30 minutes, then rinse and knead in a colander submerged in a bowl of cool water. Squeezing and rinse the dough, changing the water until it runs clear and you are left with a small amount of seitan – it will be rubbery, porous and beige in colour.
  • Heat olive oil in a medium saucepan over medium heat. To check the oil is ready, rest the tip of a pair of chopsticks on the bottom of the saucepan. If a flurry of bubbles emerge the oil is hot enough, about 180C. Before frying press the seitan into a clean, damp tea towel to remove excess moisture. Tear off small chunks and fry until golden, about 15- 20 seconds. Remove with a slotted spoon and drain on paper towel. Slice them half.
  • To make the stir fry, combine 1 tablespoon olive oil, chillies and garlic in a small fry pan over medium high heat. Sauté until fragrant and golden then add lettuce, asparagus and fried seitan. Stir fry for a few seconds, until lettuce is just wilted, sprinkle in the nutritional yeast and 2 tablespoons water. Toss well and season with salt and white pepper, to taste. Serve immediately.
  • For the Beetroot Ketchup, combine the olive oil, beetroot, leeks and chillies in a medium non-stick fry pan over medium heat. Sauté until almost tender, about 10 minutes. Add ½ cup water, cover and simmer until water has evaporated and the beetroots are tender. Transfer to the canister of a stick blender. Add 2 tablespoons vinegar and the remaining ingredients and puree with a stick blender until smooth. Taste and add additional vinegar plus sugar, salt and pepper to balance – you want a good hit of sour, salty, sweet. Serve with the warm pastries.

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