Name: Spiced pea & potato rolls
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil or sunflower oil; 2 onions finely sliced; 300g potatoes cut into small cubes; 1 heaped tbsp curry paste; 140g frozen or fresh peas; 4 large sheets filo pastry cut in half; tomatoes onion and mango chutney, to serve

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Spiced pea & potato rolls

Spiced pea & potato rolls

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.5 out of 5.19 ratingsRate

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A superhealthy vegetarian dish that makes the most of your storecupboard staples

Freezable

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil

or sunflower oil
2 onions

finely sliced
300g potatoes

cut into small cubes
1 heaped tbsp curry paste
140g frozen or fresh peas
4 large sheets filo pastry

cut in half
tomatoes

onion and mango chutney, to serve

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Nutrition: per serving

kcal240
fat8g
saturates1g
carbs37g
sugars6g
fibre4g
protein7g
salt0.46g

low

Method

step 1

Heat oven to 220C/200C fan/gas 7. Heat half the oil in a non-stick frying pan. Tip in the onions and cook until soft and golden, about 8-10 mins.
step 2

Meanwhile, boil the potato cubes for 5 mins, until just tender, then drain. Tip into the softened onions and fry for 2 mins more. Stir in the curry paste and cook for 2 mins. Pop in the peas, plus 1 tbsp water. Cook for 1 min, give everything a good mix and season. Tip into a bowl to allow to cool slightly.
step 3

Brush half the filo half-sheets with some of the remaining oil, then lay the remaining sheets on top so you have 4 x double layers. Spoon a ¼ of the potato mix along one edge of each, leaving a bit of space at each end. Fold in the ends then roll up to seal. Place seam-side down on a baking sheet, brush with the remaining oil and bake for 20 mins, or until crisp. Serve warm with a dollop of mango chutney and a tomato & onion salad, if you like.

Recipe from Good Food magazine, May 2011

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A star rating of 4.5 out of 5.19 ratings

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