Mauritian Sweet Potato Pastry with grated coconut filling - Gateau Patate

Dough Ingredients:

0.3 kg Sweet Potatoes (4 medium sized)

1/4 cup plain flour(may need less) + 3 tbsp flour(for flouring)

1 pinch salt

2 liter water for boiling

- Refined oil for frying

Filling:

1/3 cup grated coconut

2 tsp raisin

3 tbsp sugar

Total pastries - 9-10 

Method --

Wash the sweet potatoes well, place them in a pressure cooker, add salt and water. Boil on high for about 25 minutes. Test with a folk to make sure all are well boiled.

Let cool a bit, peel the skin off and mash them with a help of a folk.

Add 1/3 cup of flour to the mashed sweet potatoes, it may need some few tbsps more if it is too sticky but this dough must be sticky then floured and form a ball. Make sure not to add too much flour.

When you press your fingers, it should not bend back.

Now sprinkle some flour over the soft dough and make 9 - 10 balls

Prepare your coconut filling, add grated coconut, sugar and raisins. Mix.

Dust some flour over your dough roller and board well

Dust some flour on the plate where you are going to place your uncooked pastries before frying

Roll your first dough in a flat round shape, add 1 full spoon of coconut-sugar mixture and fold the dough as shown in pictures. Press the closing edge with your finger to prevent it from opening during frying.

You can use a folk to seal it well.

Proceed the same for all dough balls.

Deep fry your pastries/gateau patate from low to medium heat. Fry till golden brown.

Place them in a kitchen towel or muslim cloth to get rid of oil excess. Serve as breakfast with tea.

Dough Ingredients:


0.3 kg Sweet Potatoes (4 medium sized)

1/4 cup plain flour(may need less) + 3 tbsp flour(for flouring)

1 pinch salt

2 liter water for boiling

- Refined oil for frying


Filling:


1/3 cup grated coconut

2 tsp raisin

3 tbsp sugar


Total pastries - 9-10


Wash the sweet potatoes well, place them in a pressure cooker, add salt and water. Boil on high for about 25 minutes. Test with a folk to make sure all are well boiled.
Let cool a bit, peel the skin off and mash them with a help of a folk.


Add 1/3 cup of flour to the mashed sweet potatoes, it may need some few tbsps more if it is too sticky but this dough must be sticky then floured and form a ball. Make sure not to add too much flour.


When you press your fingers, it should not bend back.

Now sprinkle some flour over the soft dough and make 9 - 10 balls


Prepare your coconut filling, add grated coconut, sugar and raisins. Mix.

Dust some flour over your dough roller and board well

Dust some flour on the plate where you are going to place your uncooked pastries before frying

Roll your first dough in a flat round shape, add 1 full spoon of coconut-sugar mixture and fold the dough as shown in pictures. Press the closing edge with your finger to prevent it from opening during frying. You can use a folk to seal it well.

Proceed the same for all dough balls.

Deep fry your pastries/gateau patate from low to medium heat. Fry till golden brown.

Place them in a kitchen towel or muslim cloth to get rid of oil excess. Serve as breakfast with tea.