Ragout & sweet potato pie with crispy cheese topping


1 min read

    750 gr Bakers or plain flour
    250 gr Anchor Unsalted butter
    250 gr Suet or vegetable shortening 
    1 tsp Salt
    1 tbsp Anchor Cream
    2 ea Egg yolk
    100 ml Warm water to bind
    1   Egg yolk, beaten, for glaze
    150 gr Filling of your choice (we have used lamb Ragout)
Sweet potato mash:
500 gr Sweet potato
250 gr Anchor Whipping cream
100 gr Anchor Unsalted Butter 
1 tbsp Fresh rosemary and thyme, chopped
Grated cheese topping:
200 gr Valumetric grated cheese OR Mainland Tasty grated cheese
25 gr Panko breadcrumbs
50 gr Mainland Shredded Parmesan Cheese
  1. Combine flour, chopped thyme, rosemary and salt.
  2. Pre-heat the oven to 200°C and line a baking tray with baking parchment. Cut four strips of greaseproof paper, about 5cm deep and 25cm long, to wrap around the pies.  You’ll also need four pieces of cook’s string to secure the paper.
  3. For the filling, divide into four portions and mould into balls and refrigerate while you make the pastry.
  4. To make the pastry, heat water, salt, butter and shortening or suet in a saucepan until just boiling. 
  5. Meanwhile, put the flour in a mixing bowl. Pour the hot liquid onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead until you have a smooth dough.
  6. Divide the dough into four equally sized balls. Roll out each ball to an 18cm circle, about 5mm thick.
Sweet Potato Mash:
  1. Boil sweet potato in salted water until soft. 
  2. In a saucepan reduce the cream, butter and herbs by 1/3
  3. Puree the cooked sweet potatoes and cream reduction until smooth.
Grated cheese topping:
  1. Mix together grated cheese, panko crumbs and parmesan.
To build the pie:
  1. Place a ball of filling on each large circle of pastry. Gather the pastry around the meat and bring up the sides to form the shape like a pork pie. 
  2. Keep stretching the pastry so it comes above the meat by around 2cm/1.75in. Wrap a strip of greaseproof paper around each pie and secure with string if you choose (to make sure the pie holds its shape when cooking).
  3. Pipe on kumara mash and top with grated cheese topping.
  4. Put the pies on the baking tray and cut a steam hole in the centre of each.
  5. Brush pastry edges with beaten egg yolk and transfer to the fridge to rest for 30 minutes. 
  6. Bake for 35–40 minutes, or until golden-brown. Serve hot for best results.
Related Products

Find the ingredients to make Ragout & sweet potato pie with crispy cheese topping today!