| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Puff pastry |
| 1 |
lb |
Sweet potato; peeled and thinly |
|
|
; sliced |
| 1/2 |
pt |
Double cream |
| 3/4 |
pt |
Milk |
| 1/4 |
ts |
Nutmeg |
| 1 |
|
Clove garlic |
|
|
Egg wash |
|
|
Flour for dusting |
INSTRUCTIONS
Place the garlic, milk, cream and nutmeg into a pan and bring to the boil.
Add the unwashed, sliced sweet potato and cook gently for 5-8 minutes.
Roll out the pastry and line a loose bottomed flan ring. Place the slightly
cooled potato mix into the flan ring and pour over the liquid until full.
Cover with a lid of puff pastry and egg wash and cook off. Remove from the
ring and serve.
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