The BBC Good Food logo
Sweet potato & ginger parcels

Sweet potato & ginger parcels

A star rating of 4.8 out of 5.9 ratingsRate
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 15

These moreish snacks are made with Tunisian brik pastry. Similar to filo, but crispier, it's well worth keeping a pack in the freezer

  • Freezable
  • Vegetarian
Nutrition: per parcel
low insalt0.27g


  • 400g sweet potato
  • 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


  • 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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.9 ratings

Sponsored content