Spiced Pea & Potato Rolls
This recipe combines tender potatoes, sweet peas, and aromatic curry paste wrapped in crispy filo pastry. The savory filling is packed with flavor and spices, making each bite a delightful experience. Serve these flavorful parcels with a dollop of mango chutney and a refreshing tomato and onion salad for a complete and satisfying meal.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
35M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 240 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.46 milligram of sodium
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