Christmas trout

Ingredients

Ingredients for 6 people: 1 packet of frozen pastry shells 500 g of sweet potatoes 250 g of peeled, ground almonds 1 cup of sugar aniseed liqueur ground aniseed ground cinnamon lemon rind

Preparation

Mix the boiled, caramelised sweet potato with the ground almonds, lemon rind, sugar, a splash of aniseed liqueur, a tablespoon of aniseed and another of cinnamon. Place a little of the stuffing in the centre of each pastry shell and double over with the help of a fork. Fry the pastries, drain and sprinkle with sugar.