Inspired by Women's Weekly Spiced Green Pea and Potato pasties, this is a variation of the recipe I made for lunch on Christmas day.
- 5 medium sized potatoes, cubed
- 1 large sweet potato, cubed
- 1 cup of peas
- 1 cup corn kernels
- Half a bunch of parsley
- 1 brown onion, thinly sliced
- 1 clove of garlic
- Moroccan seasoning
- Filo pastry
- Melted butter/spread
1. To make the filling, cube the potatoes and sweet potato and microwave for around 5 minutes until soften. Add the peas, corn and parsley. Season with salt and pepper.
2. Heat a pan (or in my case, a wok) with some olive oil, and add crushed garlic and onions. I was rather heavy handed with the Moroccan seasoning (the original recipe called for 1 tablespoon) but I must have used double the amount. Add onion mixture to the filling.
3. Lightly brush 3 sheets of filo pastry with melted spread (I melted 2 tablespoons of cholesterol lowering, i.e. really tasteless spread). Place about 4 tablespoons of filling, and fold and wrap the pastry. See my curry vegetable filo roll recipe.
4. Using scissors, snip some slits on top of the pastry, brush with more melted spread and sprinkle with sesame seeds if desired. Bake in the oven for 30 minutes until the pastry is golden. Makes 8.