SWEET POTATO PASTIES

I first thought of making these when I had a bowl of leftover egg
yolks and half a carton of single cream slightly past its best in the
fridge.
Mix other bits and pieces into the filling if you like, but these
little pasties are nice enough with just the sweet potatoes and
seeds.
375 g packet (just under 1 lb) of ready-made puff pastry
2 sweet potatoes (any size)
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp caraway seeds
2–3 egg yolks
Single cream (roughly 1⁄2 small carton)
1 tbsp butter
1⁄4 cup of milk
Salt & pepper
Method
1. Take the pastry out of the fridge, remove the outer packaging
and leave to stand at room temperature while you peel the
sweet potatoes, bring them to the boil in a saucepan of cold
water and simmer gently for about 10 minutes, or until they’re
just soft.
2. Meanwhile, toast the seeds in a non-stick pan over a gentle heat
for a few minutes until you can smell the flavours coming
through quite strongly and some of the seeds start to pop.
3. Mash the sweet potatoes with the egg yolks, single cream,
butter and seeds and season with salt and pepper.
4. Leave the sweet potato mash to cool while you take the
rectangular sheet of pastry out of its wrapping and place it flat
on a floured work surface with the long side towards you.
5. Grease two baking sheets and preheat the oven to Gas Mark 6
(200ºC).
6. Carefully roll the pastry rectangle into a square shape, starting
from the middle and making sure the pastry maintains the
same thickness all over.
7. Cut the pastry into four pieces then cut each piece in two so
you have eight rectangles. Place the rectangles on the baking
sheets and brush the edges with a little milk.
8. Spoon the filling onto one half of each piece of pastry then fold
the other half over, seal the edges with a fork and brush the
pasties with more milk.
9. Bake in the oven for 20–25 minutes until the pastry is puffed
and golden.