Shred sweet potato, pumpkin and potato. Cook in a small amount of butter till tender but not mushy and set aside. In the same pan brown some diced chicken. Make a white sauce from butter, 1 TBS dijon mustard, 2 TBS white wine, milk and 2TBS pl flour. Add some crumbled mersey valley tasty cheese and whisk. Combine all and cook in puff pastry. Twas delish.
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