- 320 gram spelt flour
- 100 gram vegetable margarine, softened
- 1 pinch sea salt
- 1 pinch thyme, dried
- 3 tbsp oat cream
- 6 pcs small sweet potatoes, boiled
- 100 ml oat-milk, or other plant-based milk
- 1 tbsp olive oil
- 1 tbsp tarragon, dried
- 2 pcs garlic cloves, crushed
- 50 gram fresh spinach, chopped
- 1 batch caramelized red onions
- 200 ml raw hazelnuts, chopped
- herb salt taste
- 4 tsp fresh satsuma or orange juice
1. Mix spelt flour, salt and thyme in a large mixing bowl.
2. Cut margarine into cubes, add to the bowl and work into the flour.
3. Pour in the cream and work together to a dough. Let rest for at least an hour in the refrigerator before you bake the dough into your pie dish.
1. In a food processor, add boiled sweet potatoes, oat-milk, tarragon, olive oil and garlic, mix together until smooth.
2. Mix in salt to taste if preferred.
3. Remove the bowl from the machine and remove the blade.
4. Chop the spinach finely and mix with the sweet potato filling, make sure to distribute the spinach evenly into the mash.
1. Take a muffin tray; grease each hole with oil or vegetable margarine.
2. Bake out the pastry dough in your tray, the pie shells should be at least 5 millimeters in thickness.
3. Add the sweet potato filling to each pie.
4. Leave about half an inch in height so that you have room for the red onion and hazelnuts.
5. Add the caramelized red onion on top of all the pies and press down into the filling.
6. Top with finely chopped hazelnuts.
7. Squeeze a satsuma or orange over each pie, about 0,5 tsp per mini pie, press with a spoon on the top of each pie so that the red onion and nuts mix into the filling.
8. Bake in middle of an oven preheated to 200 degrees C for about 30 minutes. If necessary, place a sheet of tinfoil over the pies as not to burn the surface.
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