Sweet potato and yoghurt pies

To make the pastry:

1. First drain the yoghurt in a strainer all day, or overnight in the refrigerator.
2. Sift the flour and salt into a bowl, then grate in the cold butter and, using your fingertips, rub lightly together until crumbly.
3. Stir in the very thick yoghurt left after draining and knead lightly to form a dough, dusting with more flour if necessary.
4. Divide in half then wrap each half in clingfilm and chill for 30 minutes to 1 hour, or until firm.
5. Dust one lot of the pastry with flour and roll between 2 sheets of nonstick baking paper, dusting with more flour if overly tacky.
6. If necessary, return to the refrigerator until needed.
7. Stamp out rounds, or scalloped-edged discs, 8 x 10 cm in diameter. Re-roll and repeat.
8. Repeat with the remaining reserved pastry.

To make the filling:

1. In a saucepan over a medium to low heat, gently soften the onion in the oil. Stir in the garlic and curry powder and then add the vegetables.
2. Pour in the stock and orange juice, add the zest and a little seasoning.
3. Cover and simmer for 20 minutes, or until the vegetables are cooked through.
4. Turn off the stove and, with the pan still on the hot plate, mash with a potato masher until all the liquid has evaporated.
5. Stir in the coriander and check seasoning. Allow to cool before using. (You’ll have more than you need for filling your pies, but there are loads of fun things you can do with the leftovers).

To assemble:

1. Preheat the oven to 190°C.
2. Place 2–3 T of filling on half of the pastry rounds. Brush the edges of the pastry with beaten egg and cover with the remaining cut-outs.
3. Press well to seal the edges (using a fork, if desired).
4. Brush again with beaten egg and make two or three small slits on top of each pie.
5. Bake for 15 to 20 minutes, or until golden brown.
    

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