This is our staple potluck food. I love sweet potatoes and this is the perfect sweet potato entree!
1 1/2 cups flourAlign Left
1 tsp paprika
1/2 tsp ground cumin
1/4 tsp cayenne
1/4 cup buttter
1/4 cup shortening
1/2 tsp salt
1 egg yolk
1 tsp vinegar
ice water
2 tbsp olive oil
3 cloves of garlic
1 onion, chopped
1 tbsp paprika
2 tsp cumin
1/2 tsp each salt and pepper
1/4 tsp cinnamon
1/4 cup flour
3/4 cup vegetable stock
1 can (28 oz 796 ml) whole tomatoes
3 sweet potatoes
12 oz. green beans
1 can (540 mL 19 oz) chick peas
In a bowl, combine flour, paprika, cumin, salt, and cayenne. With pastry blender cut in the butter and shortening until in fine crumbs. Whisk egg yolk with vinegar in a measuring cup. Add enough ice water to make 1/3 of a cup. Pour over flour mixture. Mix all at once, stir with a fork until dough starts to clump together. Press into disk, wrap in seran wrap and refrigerate for 30 minutes or until chilled.
In a large sauce pan heat oil over medium heat. Cook garlic, onion, paprika, cumin, salt, pepper and cinnamon, stirring until softened. Sprinkle with flour, cook stirring for 1 minute. Whisk in stock, add tomatoes, breaking up with spoon. Add sweet potato, bring to a boil. Reduce heat, cover and simmer, stirring occasionally for 15 minutes or until sweet potatoes are almost tender. Trim and cut green beans into 1 inch pieces. Add to pot along with chick peas Simmer covered for about 10 minutes. Uncover and simmer for 5 minutes until thickened slightly. Beans are tender crisp and potatoes are tender. Transfer filling into shallow 2 1/2 litre casserole.
Roll out dough and place over filling.
Bake in the centre of the oven at 400 F for 30 minutes or until golden and filling is bubbling.