100g Goats Cheese (optional, use 200g Blue if not using any goats cheese)
20g Walnuts, chopped roughly
Tbsp Heavy Cream
Sprigs Rosemary
8-10 sheets filo pastry
2 tbsp butter, melted
Instructions
Preheat the oven to 180 °C(160 °C) and prepare a baking tray (or two) with oil. Roast the potato for about 20 minutes until it’s just cooked through. While it’s roasting, fry the onions, garlic and mushrooms to cook out the moisture until the onion is translucent.
To assemble the pie, layer the filo a 25cm pie tin in an offset fashion, placing each sheet slightly spiralled around from the last, to create an overlap. Layer (mixing each one together) each of the fillings into the pie until it comes just over the top of the dish, then pour the cream on top. Fold up the corners to seal the pie and brush with melted butter.
Place in the oven and bake for 30-40 minutes, until the pastry has gone golden and crisp.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/life/the-wye-valley-sweet-potato-pie/