- 400g sweet potato
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 50g melted butter, plus a knob extra
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 red chilli, deseeded and finely chopped
- 4 spring onion, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- thumb-size piece ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- ½ a 190g pack feuilles de brick pastry
- few pinches cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
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.
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.
Bake for 20 mins until crisp and golden. Dust with a pinch of cinnamon; then serve.