Sweet potato and pea parcels
Prep:
25 mins
Cook:
30 mins
These spiced vegetarian parcels, perfect for the freezer or serving straight away.
For the filling
500g puff pastry
Flour, for dusting
1 egg, beaten
1 tbsp vegetable oil
1 tbsp cumin seeds
250g sweet potatoes, finely diced
140g frozen peas, defrosted
1 red chilli, finely chopped
½ tsp sugar
2 tsp garam masala
½ tsp ground turmeric
1 large onion, finely chopped
30g coriander, roughly chopped
25g mint, roughly chopped
Juice ½ lemon
Chutney, to serve
Heat the oil in a frying pan. Add the cumin seeds and let them sizzle for a few seconds.
Tip in the sweet potato, peas, chilli, sugar, garam masala, turmeric and 1 teaspoon of salt.
Add 85ml of water, lower the heat, cover and cook for 10 minutes or until the vegetables are tender.
Remove from heat and stir through the onion, coriander, mint and lemon juice. Leave to cool completely.
Preheat the oven to 200°C / 400°F / Gas mark 6.
Line a baking tray with greaseproof paper and set aside.
Roll out ½ the pastry on a lightly floured surface to a 20 x 40cm rectangle, then cut into 8 squares.
Spoon 1 tablespoon of filling across the centre of each square and brush the edges of the pastry with the beaten egg.
Fold over to form a triangle, pressing firmly along the edges to seal, then score lightly with a fork.
Repeat with the remaining ½ of the pastry.
Place on the baking tray, brush with the egg, and bake for 20 minutes until well risen and golden brown.
Serve warm with chutney.
Serves
Makes 16
Preparation Time
25 minutes
Cooking Time
30 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs, Vegetables, Spice
Recipe Type
Party Food, Entertaining, Vegetarian
Cuisine
Indian
Special Info
Vegetarian
Level of Difficulty
Easy
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