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