Sweetpotato Mummy Pie

Sweetpotato Mummy Pie is a savory pie filled with tender sweetpotatoes, sautéed onion, garlic, mushrooms, pancetta, and thyme, all baked in a flaky shortcrust pastry.

Prep Time1 20

Cook Time45

Course: Dessert, Side Dish

Keyword: dessert, halloween, holiday, savory, side dish

Servings:

Calories: 129kcal

Equipment

pie weights

Ingredients

1 shortcrust pastry roll or pie crust https://busycreatingmemories.com/shortcrust-pastry-recipe/
2 Tbsp. olive oil
1 chopped onion
2 garlic cloves
2 tbsp. fresh thyme
⅔ C. diced pancetta
½ C. button mushrooms sliced
1 sweetpotato diced in ¼ inch cubes
candy eyes optional

Instructions

Preheat oven to 350℉.
Add the cubed sweetpotato into a saucepan of boiling water and cook until soft and cooked through. You can use a knife or fork to puncture the cubes to ensure they’re cooked.
Meanwhile, pan fry the onion with olive oil until softened but not colored, then stir through the garlic, thyme, sliced mushrooms and pancetta. Cook until the onion starts to brown before adding the cooked sweetpotato cubes and the chopped tomato tin then put to one side.
Next, grease a 10 inch pie tin with butter and roll the sheet of shortcrust pastry so that it fits over the tin.
Lift the pastry sheet over the pie tin press it into the sides of the tin and cut off the overhanging pastry and use this to cut into long thin strips. These will be used for the bandage lattice.
Prick the base of the pastry with a fork, then line with a circle of baking parchment and fill with pie weights.
Bake blind (without any filling) in the oven for 10 minutes.
Remove the pastry from the oven, tip out the baking weights and remove the baking parchment before baking for another 5 minutes.
Add the sweetpotato filling into the base of the pastry and lay the pastry strips over the filling randomly, to create a bandage effect.
Bake the pie in the oven for 30 minutes, or until just set and golden on top, and remove from the oven to set aside to cool slightly.
Place the eyes on the slightly cooled tart peeking out from between the bandages and serve at room temperature.

Nutrition