Name: Sweet potato & ginger parcels
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes 15
Cuisine: Tunisian
Ingredients: 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

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Sweet potato & ginger parcels

Sweet potato & ginger parcels

Good Food team

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Makes 15

Easy

Prep: 30 mins

Cook: 30 mins

A star rating of 4.8 out of 5.9 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per parcel

kcal65
fat3g
saturates2g
carbs9g
sugars2g
fibre1g
protein1g
salt0.27g

low

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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