• 

  sweet potatoes cut in pieces (2 cm)

  200 g
• 

  fresh rosemary leaves only

  1 sprig
• 

  fresh thyme leaves only

  1 sprig
• 

  olive oil

  3 Tbsp
• 

  sourdough bread toasted, torn in pieces (2-3 cm)

  100 g

Puff Pastry

• 

  unsalted butter (diced 2 cm and previously frozen for 1-2 hours)

  200 g
• 

  plain flour plus extra for dusting

  200 g
• 

  water cold

  90 g
• 

  fine sea salt

  ½ tsp

Filling

• 

  red onions quartered

  150 g
• 

  fine sea salt

  1 ¼ tsp
• 

  ground black pepper

  ¾ tsp
• 

  olive oil

  2 Tbsp
• 

  kale sliced in strips (1 cm)

  150 g
• 

  fresh baby spinach

  200 g
• 

  cooked chestnuts, peeled crumbled

  100 g
• 

  pine nuts

  50 g
• 

  garlic cloves

  3
• 

  lemon thin peelings of skin and 10 g juice

  1
• 

  unsalted butter

  10 g
• 

  button mushrooms

  250 g

Assembly

• 

  medium egg for glazing

  1
• 

  milk for glazing

  1 Tbsp