Crispy Purple Potato Pie

Crispy Purple Potato Pie

1. Prepare the ingredients, wash and peel the purple sweet potato, cut into pieces and steam it in the steamer, take out the Indian flying cake from the freezer to warm up

2. Put the steamed purple sweet potato into a bowl and press into a puree with a spoon

3. Add fine sugar to the purple potato mash, then add whipped cream and beat evenly into a smooth purple potato filling with a whisk, and put it in the refrigerator for later use

4. Sprinkle a little dry powder on the chopping board to stack the two Indian flying cakes and roll them into a rectangular shape of uniform thickness. Use a knife to cut the sides neatly, then roll out another piece of Indian flying cake crust and cut into thin strips of uniform width

5. Spread the purple potato filling evenly on the puff pastry, leaving a space of more than 1 cm all around

6. Place the cut thin strips on the filled puff pastry

7. Weave thin strips into a crossed grid, cut off the excess with a knife, put it in a baking tray, and brush a layer of egg liquid on the surface of the grid

8. Put it in the middle layer of the preheated 220 degree oven and bake for about 20 minutes until the surface is golden.