Portions:
6-8
Ingredients
- 2 cups sweet potatoes, cubed
- 1 tbsp butter
- 1 onion, chopped
- 3 tbsp maple syrup (preferably amber syrup for its rich flavor)
- 1/4 cup foie gras mousse or paté, plain or with truffles
- 2 cups turkey, cooked and shredded
- 1 lb tore-bought pie or puff pastry dough, rolled out
- 1 egg, beaten
- 1 - 2 tsp maple sugar
- 1/4 tsp fleur de sel
- Salt and freshly-ground pepper
Method
- Place the sweet potato cubes into a saucepan, cover with water, and add a pinch of salt. Bring to a boil and cook for 15 – 20 minutes or until just tender.
- Meanwhile, melt the butter in a medium-hot skillet and sauté the onion 10 minutes. Add the maple syrup, season with salt and pepper, and allow to caramelize 2 – 3 minutes. Remove from heat and allow to cool.
- Drain your potatoes, return to the pot, and mash.
- Mix the foie gras and caramelized onions into the sweet potatoes, and season with salt and pepper to taste. Allow to cool completely. Mix in the turkey.
- Pre-heat oven to 375° F.
- Line a baking sheet with parchment paper and set aside.
- Cut the pastry into a 10 in square on your work surface, then transfer to the sheet.
- Place the filling into the middle, forming a circle about 8 in around. Brush the surrounding pastry with the beaten egg.
- Bring the 4 corners of the pastry together over top of the filling. Press edges together, leaving an opening in the centre to allow steam to escape.
- Brush the pastry with egg and sprinkle with maple sugar and fleur de sel.
- Bake 30 – 40 minutes or until the pastry’s golden brown.
