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Spiced pea & potato rolls

A superhealthy vegetarian dish that makes the most of your storecupboard staples

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 240
  • Carbohydrates 37
  • Saturated Fat 1
  • Sugar 6
  • Protein 7
  • Fat 8
  • Fibre 4
  • Salt 0.46

Nutrition per serving

  • Calories 240
  • Carbohydrates 37
  • Saturated Fat 1
  • Sugar 6
  • Protein 7
  • Fat 8
  • Fibre 4
  • Salt 0.46

Ingredients

  • 2 tbsp vegetable oil or sunflower oil
  • 2 onions, finely sliced
  • 300g potatoes, cut into small cubes
  • 1 heaped tbsp curry paste
  • 140g frozen or fresh peas
  • 4 large sheets filo pastry, cut in half
  • tomatoes, onion and mango chutney, to serve

Method

  1. Heat oven to 220C/200C fan/gas 7. Heat half the oil in a non-stick frying pan. Tip in the onions and cook until soft and golden, about 8-10 mins.

  2. Meanwhile, boil the potato cubes for 5 mins, until just tender, then drain. Tip into the softened onions and fry for 2 mins more. Stir in the curry paste and cook for 2 mins. Pop in the peas, plus 1 tbsp water. Cook for 1 min, give everything a good mix and season. Tip into a bowl to allow to cool slightly.

  3. Brush half the filo half-sheets with some of the remaining oil, then lay the remaining sheets on top so you have 4 x double layers. Spoon a ¼ of the potato mix along one edge of each, leaving a bit of space at each end. Fold in the ends then roll up to seal. Place seam-side down on a baking sheet, brush with the remaining oil and bake for 20 mins, or until crisp. Serve warm with a dollop of mango chutney and a tomato & onion salad, if you like.

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