Sweet Potato and Ginger Parcels (Makes 16)

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  • 400g sweet potatoes (peeled & diced)Sweet Potato and Ginger Parcels
  • 4 small white onions (salad / spring onions) finely chopped
  • Small piece of fresh ginger (grated)
  • 1 pack of Brick Pastry (8 sheets)
  • Small amount of chilli powder (to your taste)
  • 50g (appox.) melted butter
  • sesame seeds for garnish

Cook potatoes until tender. Melt a little butter in a pan. Fry the white pan of the onions, ginger and chilli powder for a minute. Add the sweet potatoes and mash in the pan. Add the finely chopped green part of the onions and season to taste. Allow to cool.

Pre heat the oven to 200/180 fan, Gas 6. Melt the butter. Cut each pastry circle in half (16 half sheets). Fold the half circle in half again. Lightly brush some melted butter on the strip and place approx. one dessert spoon of potato mix near to one end. Fold the strip over the mixture to form a triangle and then over again 2 or 3 times (not turning the pastry over but flipping from top to bottom of the strip) – you will end up with a little pastry at the end which can be lightly buttered and tucked in to form a triangular parcel. The filling should be completely sealed in. (Some packs of Brick pastry have a diagram on the packaging as to how to fold these.) Arrange parcels on a lightly greased baking tray, brush lightly with remaining butter on the top, and sprinkle lightly with sesame seeds. Bake for about 20 mins. Until crisp and golden.