Sweet Potato & Ginger Parcels

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

• Cooking Time Prep 30 mins
  Cook 30 mins
• Skill Level Easy
• Servings Makes 15

Nutrition per serving

• Kcalories

  65

• Protein

  1g

• Carbs

  9g

• Fat

  3g

• Saturates

  2g

• Fibre

  1g

• Sugar

  2g

• Salt

  0.27g

Ingredients

• 400g sweet potatoes
• 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

Directions

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

Categories: Courses