Boscastle Angus Beef Pie with Basil Pesto and Sweet Potato Crisp
Ingredients:
Method
Step 1: Preheat & Prepare the Pie
- Preheat your oven to 180°C (170°C fan forced).
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Remove the Boscastle pie from packaging and place it on a lined baking tray.
- For chilled pies, heat in a 170°C (160°C fan forced) oven for 30-35 minutes.
- Alternatively, pies may be heated in packaging. If frozen, heat for 60-65 minutes. If chilled, heat for 50-55 minutes.
Step 2: Make the Sweet Potato Crisp
- Peel the sweet potato (optional but gives a cleaner crisp).
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Use a mandolin or sharp knife to slice it very thinly (ideally 1–2 mm).
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Toss slices in a bowl with:
- 1 tbsp olive oil
- Salt & pepper (to taste)
- Lay the slices out individually so they don’t stick.
Step 3: Bake the Pie & Crisp
- Place the pie on the middle rack.
- Spread the sweet potato slices on a second tray in a single layer.
- Bake:
- Pie: 20–25 minutes (until piping hot and golden)
- Sweet potato crisp: 12–18 minutes (turn halfway until crisp and slightly curled)
Tip: Remove the crisps as soon as they are golden to avoid burning.
Step 4: Add the Basil Pesto
- Once the pie is cooked, remove from the oven.
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Spoon 2–3 tablespoons of basil pesto on top and spread it gently while the pie is hot, so it melts slightly.
Step 5: Top with Sweet Potato Crisp
- Arrange the sweet potato crisps over the pesto in a fan pattern or rustic pile.
- Finish with grated parmesan or fresh basil if desired
