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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Bake for 20 mins until crisp and golden. Dust with a pinch of cinnamon; then serve.

Recipe from Good Food magazine, April 2010

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A star rating of 4.8 out of 5.9 ratings
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