Sweet Potato and ginger parcels (v)
 
A really tasty starter for a Moroccan evening. Use bric pastry (see Cigares à la menthe for details of bric pastry)
 
Makes about 15 - so adjust quantities accordingly depending on how many you want to make
 

• 400g sweet potato
• 50g melted butter and a small knob for cooking the chilli and ginger.
• 1 red chilli, deseeded and finely chopped, if I can’t find any fresh chillies I add a pinch of chilli flakes.
• 4 spring onions – UK size, probably 2 French size. – finely chopped
• Thumb size piece of ginger – grated
• 8 pieces of bric pastry cut in half

 
 Preheat the oven to 180 ˚ (fan)

1. Boil the sweet potato in lightly salted water until it is just cooked, drain.
2. In a small frying pan cook the chilli, spring onions and grated ginger for a minute in a small knob of butter or in oil. When cooked mash into the sweet potato, season to taste.
3. Melt the butter in the microwave – lay a semi circle of bric pastry on a board, brush with the melted butter, turn up the circular edge so that you have a rectangular shape, place a spoonful of the potato mixture at one end of the pastry and then turn over in a triangular shape along the length of the pastry – you are aiming for a samosa shaped parcel, seal the edges with melted butter and place on a baking tray. The back of the packet usual has diagrams of the ways of folding the parcels.
4. Continue to make up your parcels and then bake in the oven for about 10 minutes or until they are crisp and golden.
5. To serve dust with a pinch of cinnamon.