Sweet Potato & Ginger Parcels
These sweet potato parcels are a delightful blend of tender sweet potatoes, zesty ginger, and a hint of spicy red chili, all wrapped up in a crispy, golden pastry shell. With a touch of cinnamon for warmth, these flavorful parcels are perfect for a cozy evening treat or a festive gathering.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 15
Nutrition
- Calories: 65 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 1 grams protein
- Sodium Content: 0.27 milligram of sodium
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