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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

  • Prep: 30 mins
    Cook: 30 mins
  • Makes 15
  • Easy
  • Makes 15
  • Easy
  • Calories 65
  • Carbohydrates 9
  • Saturated Fat 2
  • Sugar 2
  • Protein 1
  • Fat 3
  • Fibre 1
  • Salt 0.27

Nutrition per serving

  • Calories 65
  • Carbohydrates 9
  • Saturated Fat 2
  • Sugar 2
  • Protein 1
  • Fat 3
  • Fibre 1
  • Salt 0.27

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.

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