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
Preheat the oven to 180 ˚ (fan)
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)
- Boil the sweet potato in lightly salted water until it is just cooked, drain.
- 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.
- 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.
- Continue to make up your parcels and then bake in the oven for about 10 minutes or until they are crisp and golden.
- To serve dust with a pinch of cinnamon.