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
Nutrition per serving
- kcal 65
- fat 3g
- saturates 2g
- carbs 9g
- sugars 2g
- fibre 1g
- protein 1g
- salt 0.27g
- 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
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.