Sweet potato & ginger parcels
These moreish snacks are made with Tunisian brik pastry. Similar to filo, but crispier, it's well worth keeping a pack in the freezer
Difficulty and servings
Makes 15
Preparation and cooking times
Prep 30 mins
Cook 30 mins
Vegetarian
- 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.
PER PARCEL
65 kcalories, protein 1.0g, carbohydrate 9.0g, fat 3.0 g, saturated fat 2.0g, fibre 1.0g, sugar 2.0g, salt 0.27 g
Recipe from Good Food magazine, April 2010.
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http://www.bbcgoodfood.com/recipes/408639/
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Ingredients
- 400g sweet potatoes
- 50g melted butter , plus a knob extra
- 1 red chilli , deseeded and finely chopped
- 4 spring onions , finely sliced
- thumb-size piece ginger , grated
- ½ a 190g pack feuilles de brick pastry
- few pinches cinnamon
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A fantastic dip to hand around with hunks of brown bread at your next posh party
56
ratings
Difficulty and servings
Makes 15
Preparation and cooking times
Prep 30 mins
Cook 30 mins
Vegetarian
Ingredients
- 400g sweet potatoes
- 50g melted butter , plus a knob extra
- 1 red chilli , deseeded and finely chopped
- 4 spring onions , finely sliced
- thumb-size piece ginger , grated
- ½ a 190g pack feuilles de brick pastry
- few pinches cinnamon
PER PARCEL
65 kcalories, protein 1.0g, carbohydrate 9.0g, fat 3.0 g, saturated fat 2.0g, fibre 1.0g, sugar 2.0g, salt 0.27 g
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01 May 2010
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