Sweet Potato & Ginger Parcels
These crispy parcels use feuilles de brick pastry, a Tunisian variety similar to filo but with a wonderfully crisp texture. The filling combines mashed sweet potato with aromatic ginger, spring onions, and a hint of chilli. After being folded into neat triangles, the parcels are baked until golden. A final dusting of cinnamon adds a warm, fragrant finish. This recipe makes 15 individual snacks.
Ingredients
- 400g sweet potato
- 50g melted butter plus a knob extra
- 1 red chilli deseeded and finely chopped
- 4 spring onions finely sliced
- thumb-size piece ginger grated
- 1/2 a 190g pack feuilles de brick pastry
- few pinches cinnamon
Method
- Cook the sweet potatoes until soft using a microwave or oven. Melt a knob of butter in a frying pan. Cook the chopped chilli for 30 secs, then add the white parts of the spring onions and the grated ginger for 1 min. Scoop the potato flesh from its skins and mash it into the pan mixture. Season well and mix through the green spring onion slices.
- Set your oven to 200C/180C fan/gas 6. Unroll a sheet of pastry and cut three 6cm wide strips from its centre, discarding the trimmings. Use melted butter to brush the strips. Spoon some potato filling onto one end of a strip, then fold the pastry over repeatedly from side to side to form a sealed triangular package. Place on a baking tray, brush with more butter, and continue until all the filling is used.
- Place the tray in the oven and bake the parcels for 20 mins until they are crisp and golden brown. Finish with a light sprinkle of cinnamon just before serving.
Nutrition (per serving)
Calories65 kcal
Fat3 g
Saturates2 g
Carbs9 g
Sugars2 g
Fibre1 g
Protein1 g
Sodium108 mg
Recipe details
Skill levelEasy
CategorySnack
Cuisineafrican
DietVegetarian
