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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rhombus96
28th Apr, 2016
A bit bland, so the second time, I added some tumeric and chillies. It came out pretty good. Easy and healthy enough.
disco
27th Apr, 2014
5.05
Easy to make, very tasty and looked like I'd bought them! Served with rice and chutney. Will definitely make again.
devikarobert
8th Jul, 2013
I am in love with filo pastry! being from India and as usually one would have to make something like that from scratch Making rolls or Samosas would not be easy.I enjoyed using same recipe to be samosa cutting it lengthwise and then folding triangular.I added turmeric as usually we would see lots of Bombay Samosas Filling to be yellow in colour.
mac-cook
19th Apr, 2013
5.05
Beautiful :) bought a mango chutney though :)
frinster
15th Mar, 2013
5.05
Delicious, I ate these with the mint chutney recipe I found on this web site.
lwills
9th Sep, 2012
4.05
Just finished making these and gave them a try. Brilliant idea for low fat snacks at work, I only take half though as they're quite big! I used 1 cal spray oil on the pastry to take down the fat content some more. I will half again the pastry and make smaller ones next time I think. Great tasting I will probably experiment with filling.
grmaso38
20th Jul, 2012
4.05
We really enjoyed this. WIll try again experimenting with different curry pastes. I was surprised at how much it made. Will follow others' advice and make smaller ones next time.
hetherine1
9th Jul, 2012
Re last post snipslop, yes these can be frozen providing the pastry you use is fresh NOT frozen. Hope this helps
snipslop
3rd Jul, 2012
Does anyone know if these could be frozen?, thinking of making them in advance for a party. Many thanks :)
vfirby
14th May, 2012
5.05
Excellent very tasty and easy to make. Have made them several times.

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