Lou Robbie’s sweet potato and goat’s cheese hand pies recipe

“Hand pies are just filled pastries you can hold in your hand,” says chef Lou Robbie. “They are flaky and just delicious. I’m a huge fan of salty-and-sweet savoury food. Salty goat’s cheese and sweet potato are a fabulous combination with the addition of the mildly spiced onions.”

Sweet potato and goat’s cheese hand pies

Ingredients

(Makes 6)

1½tbsp oil

1 medium onion, finely diced

2 cloves of garlic, finely chopped

1tsp ground cumin

1tsp paprika

A small pinch of salt and pepper

100g sweet potato cubes, cooked

100g goat’s cheese

1 x 375g pack of ready-rolled puff pastry

Method

1. Warm a frying pan on a medium heat, then add the oil and onion and cook for 5–10 minutes, until soft. Add the garlic, cumin, paprika and salt and pepper, and cook for a further few minutes. Transfer to a plate to cool.

2. Preheat the oven to 180ºC fan. Line a large baking tray with baking parchment. Put the cooked sweet potatoes into a mixing bowl with the goat’s cheese and cooked onions and mix, but leave small lumps of cheese and sweet potato – it’s better if it’s not a smooth paste.

3. Unroll the pastry and cut it into 6 equal squares. Brush the edge of each square with the egg wash. Add a generous tablespoon of the filling to each square, then fold the pastry over to make a triangle, sealing the edge with a fork. Brush the pies with the egg wash.

4. Bake in the oven for 30 minutes, until golden and cooked through.

Storage: The pies can be kept in the fridge for up to 3 days.

To freeze: Freeze in labelled ziplock bags for up to 3 months.

To defrost: Defrost in the fridge overnight.

Make & Freeze by Lou Robbie is published in hardback by Penguin Michael Joseph, priced £22. Photography by Ella Miller. Available now.