May 15th, 2017
Recipe courtesy of Bodega Norton
Preheat oven to 350°C. Place sweet potatoes, with skins on, on a baking tray and bake in the oven until skin is crunchy and the insides soft.
While the sweet potatoes are baking, make the traditional mince mix. Add onion and lard to a pot over medium heat and cook until onions are tender. Add salt.
Once the onion is cooked, add minced lamb meat and continue to cook until browned. Add cumin, ground chili and oregano and let cool.
Spoon minced meat mixtures into an earthenware or clay dish. Top with chopped hard boiled eggs and green olives.
Once sweet potatoes have baked and cooled, cut in half lengthwise and scoop out the flesh with a spoon. Add the flesh to a blender to make a purée.
Top the pie filling with the sweet potato purée.
Make a meringue by beating the eggs whites and sugar in a bowl until stiff peaks form. Spread meringue on top of the sweet potato puree, then return pie to oven and bake until golden brown on top.
Serve alongside a glass of Bodega Norton Barrel Select Malbec.