Sweet potato & ginger parcels

Sweet potato & ginger parcels

  • Rating: 5 out of 5.8 ratings
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  • 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
HighlightNutrientUnit
kcal65
fat3g
saturates2g
carbs9g
sugars2g
fibre1g
protein1g
low insalt0.27g
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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.

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    Rating: 5 out of 5.8 ratings
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