Sweet potato & ginger parcels
Ingredients
- Step 1 400g sweet potato
- Step 2 50g melted butter , plus a knob extra
- Step 3 1 red chilli , deseeded and finely chopped
- Step 4 4 spring onions , finely sliced
- Step 5 thumb-size piece ginger , grated
- Step 6 ½ a 190g pack feuilles de brick pastry
- Step 7 few pinches cinnamon
Calories: 65
Carbohydrate: 9 g
Protein: 1 g
Fat: 3 g
Cook time: 60 minutes
Prep time: 30 minutes
Total time: 90 minutes
Servings: 15
TAGS
Snack
Starter
Tunisian
Josh Eagleton
200 kcal or less
30-60 minute
Brique pastry
Canape
Feuilles de brik
Filo parcel
Good Food
Moroccan meal
Nibble
North african
Over an hour
Pastry
Pastry
Spicy snack
Sweet potato
Sweet potato
Directions
- Step 1 Microwave or oven-cook potatoes until tender. Melt a knob of butter in a pan. Fry chilli for 30 secs, then spring onion whites and ginger for 1 min. Scrape flesh from potatoes, discard skins, then mash into the pan. Season, then stir in onion greens.
- Step 2 Heat oven to 200C/180C fan/gas 6. Unroll a pastry sheet and cut 3 x 6cm strips from the middle; discard leftovers. Brush strips with melted butter, place a spoonful of potato mix at one end, then fold up from side-to-side to make a triangular parcel. The filling should be completely sealed in. Arrange parcels on a baking sheet, brush with butter and repeat until you've used up all the filling.
- Step 3 Bake for 20 mins until crisp and golden. Dust with a pinch of cinnamon; then serve.