Pastry
1 kg of yams
2 packets of vegetable stock
4 cups (chops) of water
2 tablespoons of Primor margarine
2 tablespoons of wheat flour
1 1/2 cups of milk
2 eggs
Stuffing
2 tablespoons of Primor oil
1 chopped onion
1 cup of buttered spinach, chopped
To taste, salt
0.5 kg of sliced sausage in rolls
200g of semi-hard cheese, grated
4 tablespoons of grated Parmesan cheese for dusting
Pastry
1 kg of yams
2 packets of vegetable stock
4 cups (chops) of water
2 tablespoons of Primor margarine
2 tablespoons of wheat flour
1 1/2 cups of milk
2 eggs
Stuffing
2 tablespoons of Primor oil
1 chopped onion
1 cup of buttered spinach, chopped
To taste, salt
0.5 kg of sliced sausage in rolls
200g of semi-hard cheese, grated
4 tablespoons of grated Parmesan cheese for dusting
1 Preheat the oven to 180°C
Deseed the yams and cook them in vegetable stock dissolved in water until they're tender
Purée the cooked yams while still warm
Add the margarine, flour, and milk
Mix well
Beat the eggs in a mixer for about five minutes and mix with the yam mixture
Set aside
2 Heat the Primor oil and caramelize the onion
Add the buttered spinach and salt
Cook for five minutes until it loses volume and is cooked through
Set aside
Fry the sausage rolls in their own fat until they're golden brown and set aside
Grease a removable-bottom tart pan with margarine and fill half of the yam mixture
3 Add the refried spinach, distribute the sausage, and place the semi-hard cheese on top
Cover with the remaining yam mixture and dust with Parmesan
Bake in a medium oven for about 40 minutes
Let it rest for ten minutes before removing from the pan.
