Serves 2

What You’ll Need

  • 1 Sweet Potato, chopped
  • 1 Onion, finely chopped
  • 1 Chilli, deseeded chopped
  • 2 Garlic cloves, chopped
  • 2 Tomatoes, chopped
  • Handful coriander, chopped
  • 1 Orange, zest and juice
  • 140 g Buffalo Milk Yogurt
  • Parsley sprig, chopped
  • Olive oil
  • Salt and freshly ground pepper
  • 1 tsp cumin
  • 1 tsp paprika
  • 180g flour
  • 60g butter, softened
  • 75ml  veg stock



Combine butter, remainder of yogurt and flour in a large bowl and knead until it forms a firm dough, yet silky on the outside. You may need to add more flour as you go. Roll this into a ball, cover and refrigerate while you make the filling.


In a large pan over medium heat, sauté the onion until fragrant. Then add the garlic and cumin and paprika. Then add the sweet potato.

Pour in the orange juice, stock, zest and season. Cook covered for about 20 minutes until the sweet potato is cooked through. Turn off the heat and mash the mixture together until all liquid has evaporated (still on the hot plate).

Stir in the chopped coriander and parsley.


Roll out the dough to about 2mm thickness then cutout discs about 10 cm in size. Place about 1 to 1.5 tsp of meat mixture onto the dough and fold over to make a pie shape. Fry in olive oil until golden brown or bake for 20 -30 minutes until cooked through.

Serve with yogurt, seasoned to taste and a drizzle of olive oil, and tossed rocket salad.