Preheat the oven to 180°C. Peel the sweet potatoes. If the potatoes are big in size, cut in half lengthwise. Otherwise just cut one small slice lengthwise so that the potatoes have an easy stand in the ground.
Place them on a baking sheet lined with baking paper and brush with oil. Season with salt and pepper and cook in hot oven for 40 minutes.
Peel the onion and garlic and chop finely with Braun’s MultiQuick 9 350 ml chopper attachment.
Clean the mushrooms thoroughly and process them in two portions into small pieces with the food processor attachment using the chopping tool in Pulse mode 3-4 times.
Pluck the thyme leaves from the twigs. Heat oil in a pan, sauté the chopped onion and garlic in it for about 2 minutes until translucent.
Add mushrooms, tomato paste, vinegar, sugar and thyme to the pan and fry for 6-7 minutes.
Lay out the puff pastry and spread half of the mushroom mixture evenly in the centre vertically. Leave a gap on each side to the top to that you can fold it in.
Place the baked sweet potato halves one after the other lengthwise in the centre of the mushrooms.
Pour the remaining mushroom mixture over the sweet potatoes and press down lightly.
Cut the puff pastry into 2-3 cm thick strips on the long sides. Fold in short sides of the pastry and then braid strips over the top.
Beat the eggs and brush puff pastry with it. (For the vegan version, simply skip the egg.)
Bake in a hot oven on a baking sheet for about 35-40 minutes. Then cut into slices and serve hot.
Preheat the oven to 180°C. Peel the sweet potatoes. If the potatoes are big in size, cut in half lengthwise. Otherwise just cut one small slice lengthwise so that the potatoes have an easy stand in the ground.
Place them on a baking sheet lined with baking paper and brush with oil. Season with salt and pepper and cook in hot oven for 40 minutes.
Peel the onion and garlic and chop finely with Braun’s MultiQuick 9 350 ml chopper attachment.
Clean the mushrooms thoroughly and process them in two portions into small pieces with the food processor attachment using the chopping tool in Pulse mode 3-4 times.
Pluck the thyme leaves from the twigs. Heat oil in a pan, sauté the chopped onion and garlic in it for about 2 minutes until translucent.
Add mushrooms, tomato paste, vinegar, sugar and thyme to the pan and fry for 6-7 minutes.
Lay out the puff pastry and spread half of the mushroom mixture evenly in the centre vertically. Leave a gap on each side to the top to that you can fold it in.
Place the baked sweet potato halves one after the other lengthwise in the centre of the mushrooms.
Pour the remaining mushroom mixture over the sweet potatoes and press down lightly.
Cut the puff pastry into 2-3 cm thick strips on the long sides. Fold in short sides of the pastry and then braid strips over the top.
Beat the eggs and brush puff pastry with it. (For the vegan version, simply skip the egg.)
Bake in a hot oven on a baking sheet for about 35-40 minutes. Then cut into slices and serve hot.
