Recipes: Sweet potato & ginger parcels

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

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

    Method

    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.

    PER PARCEL

    65 kcalories, protein 1g, carbohydrate 9g, fat 3 g, saturated fat 2g, fibre 1g, sugar 2g, salt 0,27 g