Spiced pea & potato rolls

Spiced pea & potato rolls

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(13 ratings)

Prep: 15 mins Cook: 35 mins

Easy

Serves 4
A superhealthy vegetarian dish that makes the most of your storecupboard staples

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal240
  • fat8g
  • saturates1g
  • carbs37g
  • sugars6g
  • fibre4g
  • protein7g
  • salt0.46g
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Ingredients

  • 2 tbsp vegetable oil or sunflower oil
  • 2 onions, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g potatoes, cut into small cubes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 heaped tbsp curry paste
  • 140g frozen or fresh peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 4 large sheets filo pastry, cut in half
  • tomatoes, onion and mango chutney, to serve
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

Method

  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.

  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.

  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.

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Comments, questions and tips

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bobbyc
13th May, 2012
This is a wonderful addition to any curry, and looks quite impressive for guests. I agree that there is a bit too much filling recommended, but use your judgement and it will be just fine. We have cooked these many times now.
ljl144
13th Oct, 2011
5.05
These are fab!! I made smaller ones to have for my lunch at work and all my colleagues commented on how good they looked and smelled!
libby0's picture
libby0
25th Jul, 2011
5.05
Easy and very delicious... perfect for a packed lunch, and super healthy!!! The explanation of the filo was a bit complex...I found it easier to brush whole sheets with oil, then fold in half!
pam1pom
2nd Jun, 2011
3.05
I also found too much filling for 4 rolls and found needed more oil and longer cooking to make crispy. Tried the recipe from the magazine but although says serves 4- not a meal in itself. Wouldn't do again but might adapt recipe or make the filling with a bit more spice.
kayleydore
25th May, 2011
fabulous.. we had them for lunchboxes. great change from sandwiches. my partner commented that everyone at work raved at how great they smelled!
dlittlewood
25th Apr, 2011
5.05
Scrummy! my husband said these were outstanding! praise indeed
sandra8998
13th Apr, 2011
4.05
These were fab, the filo pastry is a bit fiddly to work with but as they roll the tears are covered up, and they stayed together when cooking. There's a lot of filling for just 4 rolls, next time i'll do 6 smaller rolls, but i'll definitely be making them again. Easy peasy but impressive.

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