in) thickness, then cut out about 18 rounds, using a 10 cm (4 in) cutter or upturned cup.MAKES: 18
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
25 g (1 oz) butter
1 onion, finely chopped
1 large sweet potato, about 250 g (9 oz), peeled and finely diced
1 tsp ground paprika
1 tsp ground cumin
Handful coriander leaves, finely chopped
500 g (1 lb 2 oz) puff pastry
Plain flour, for dusting
1 medium egg, beaten
Salt and freshly ground black pepper
Preheat the oven to 200°C, gas mark 6. Melt the butter in a frying pan, then add the onion and cook over a low heat for about 10 minutes until golden and very soft.
Add the sweet potato, paprika and cumin then cook, stirring, over a medium heat for 2–3 minutes. Season and stir in the coriander. Leave to cool for about 5–10 minutes.
Meanwhile, roll out the pastry on a lightly floured surface to a 3 mm ( in) thickness, then cut out about 18 rounds, using a 10 cm (4 in) cutter or upturned cup.
Spoon a little of the filling onto one side of each round and brush the edges with beaten egg. Fold over to form a crescent shape and pinch the edges together firmly.
Place on a non-stick baking sheet, brush with egg and cook for 10–15 minutes until well risen and golden.
Allow to cool on a wire rack or wrap in baking paper and a layer of foil to keep warm for the picnic.