Filling Ingredients:

4 medium sweet potatoes

3 to 4 table spoons rice jelly (according to one's taste)

grate the zest of 1 small lemon

cinnamon to taste

1 pinch of salt

roasted chopped almonds (optional)

Dough Ingredients:

250 gr whole spelt flour

1 pinch sea salt

3 table spoons cold coconut oil

2 table spoons of rice jelly

100 ml cold water

Preparation:

1. Cook the sweet potatoes and mash them. Add the salt, the cinnamon, the lemon zest, the almonds and the rice jelly. Mix all well. Reserve.

2. For the dough place in a food processor the flour, salt and the oil mixing till you get a loose mixture. Add up the rice jelly and mix again. With the processor working keep on adding the water till the dough becomes a ball. If necessary add a little more water. But after adding the 100ml water wait for a moment and only if it does not form a ball add the water.

3. Once you have the dough ball wrap it in cling film and place it in the fridge for at least 15 minutes and not more than 30 minutes, otherwise it will become too tough and you will have to wait until it softens.

4. Once you remove the dough from the fridge take small pieces of dough and mould balls, after which you have to use the roll to flaten the balls individually. do not over do it so that the dough does not break.

5. Place the flattened dough in a patties shaper or use a large cup or glass to cut the patties dough. In the centre place the filling and fold it, uniting the dough all around and with the help of a fork seal the pattie.

6. Before taking it to the oven pre heat it at 180ºC, brush the patties with a little more rice jelly. Take them to the oven for 20 to 23 minutes.

This recipe was prepared at the Christmas Workshop, for the Organic Grocery in Portimão, by Joana Oliveira, from Entre Tachos e Sabores.

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