Sweet potato dauphinoise pithivier with toasted almonds and shallot green beans

Method

• step 1

  To make the filling, cook the sweet potato slices in a pan of boiling water for 3 mins. Drain well and leave to cool completely.

• step 2

  Gently cook the leeks in the butter for 10-15 mins until softened, adding the garlic, rosemary and chilli (if using) halfway through, then cool and season well.

• step 3

  Combine the potatoes, leeks, cheese and cream in a large bowl.

• step 4

  If using a block cut the puff pastry block into two pieces. Roll each one out on a lightly floured worksurface to a rough 28cm circle. Put one of the circles onto a baking tray lined with baking paper. Keep the other chilled in the fridge. If using ready-rolled circles, simply unroll and use as below.

• step 5

  Using clean hands, arrange the filling in layers onto one pastry sheet, leaving a 3cm border. Brush the edge with the egg then drape over the other pastry sheet and gently push down to shape over the filling. Trim the edge so you have a neat circle. Brush all over with egg and chill for 20 mins. Glaze again then chill for another 20 mins – this will set the egg and make scoring much neater.

• step 6

  When ready to bake, heat the oven to 200C/180C fan/gas 6. Crimp the edges with a fork then use a small knife to make a 5mm hole on the top of the pastry. Use the back of the knife to make curved score marks from the hole at the top down to the border edge, making sure you don’t cut through the pastry. Bake for 35-40 mins until puffed and deep golden. Cool slightly before cutting into wedges.

• step 7

  To make the almond green beans, cook the beans in boiling salted water for 3-4 mins, then refresh in ice-cold water. Cook the shallots in the butter and a splash of oil for 10 mins. Add the almonds and cook until golden. Tip in the beans and toss well to heat through, then add the vinegar and some sea salt, and toss. Serve with the pie.