Spiced pea & potato rolls
By Good Food
A superhealthy vegetarian dish that makes the most of your storecupboard staples
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Prep:15 mins
Cook:35 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 240
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fat 8g
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saturates 1g
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carbs 37g
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sugars 6g
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fibre 4g
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protein 7g
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salt 0.46g
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
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.
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.
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.
