Crispy Purple Potato Pie

Name: Crispy Purple Potato Pie
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 2 sheets Indian Flying Cake; Purple Sweet Potato; 10g egg; 20g Sugar

by Sweet talk

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

During the heat, the temperature rises day by day at 38-39 degrees Celsius every day, and walking on the road in the scorching sun will feel like "baking" people! It is the most comfortable to stay at home with the air conditioner cold. People are comfortable but their mouths are idle, suddenly thinking about the half bag of Indian flying cakes in the refrigerator! Ok! The purple potato pie just under the table is also there, so it’s not bad to have a purple potato pie!
On a hot day, if you don’t want to sweat and stay in the kitchen, this purple potato pie is probably the most suitable. The sliced purple sweet potato is steamed in the microwave, pressed and muddy, coated on the flying cake, and then baked in the oven until the surface is golden and it will be messed up. A lazy and greedy fast afternoon tea is complete~

Ingredients

Crispy Purple Potato Pie

1. Purple sweet potato peeled and sliced, covered with plastic wrap and steamed in the microwave

2. Use a spoon to press the steamed purple sweet potato into a puree, add sugar and mix well.

3. Take a piece of flying cake crust and roll it open slightly, and cut into thin strips of uniform width

4. Lay the purple potato mash on another flying cake noodles, place the thin strips on the puff pastry where the purple potato mash is spread, and weave it into a crossed grid.

5. Cut off the excess with a knife

6. Sweep a layer of whole egg liquid on the surface of the grid

7. Transfer to a baking tray, preheat the middle layer in the oven for 5 minutes, 200 degrees, bake for about 15 minutes until the surface is golden brown.