Sweet potato & ginger parcels
Sweet potato & ginger parcels is a hor d'oeuvre that serves 15. One serving contains 78 calories, 1g of protein, and 3g of fat. For 28 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food has 84 fans. From preparation to the plate, this recipe takes roughly 1 hour. Head to the store and pick up sweet potatoes, cinnamon, red chilli, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is rather bad. If you like this recipe, you might also like recipes such as Thai-style chicken & sweet potato parcels, Hot dressed sweet potato, fennel & feta parcels, and Sesame halloumi parcels with sweet potato tahini mash & chopped herb salad.
Servings: 15
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
50g melted butter, plus a knob extra
few pinches cinnamon
½ a 190g pack feuilles de brick pastry
thumb-size piece ginger, grated
1 red chilli, deseeded and finely chopped
4 spring onions, finely sliced
400g sweet potatoes
Equipment:
microwave
frying pan
oven
baking sheet
Cooking instruction summary:
Microwave or oven-cook potatoes untiltender. Melt a knob of butter in a pan. Frychilli for 30 secs, then spring onion whitesand ginger for 1 min. Scrape flesh frompotatoes, discard skins, then mash intothe pan. Season, then stir in onion greens.Heat oven to 200C/180C fan/gas 6.Unroll a pastry sheet and cut 3 x 6cmstrips from the middle; discard leftovers.Brush strips with melted butter, place aspoonful of potato mix at one end, thenfold up from side-to-side to make atriangular parcel. The filling should becompletely sealed in. Arrange parcels ona baking sheet, brush with butter andrepeat until you’ve used up all the filling.Bake for 20 mins until crisp and golden.Dust with a pinch of cinnamon; then serve.
Step by step:
1. Microwave or oven-cook potatoes untiltender. Melt a knob of butter in a pan. Frychilli for 30 secs, then spring onion whitesand ginger for 1 min. Scrape flesh frompotatoes, discard skins, then mash intothe pan. Season, then stir in onion greens.
2. Heat oven to 200C/180C fan/gas 6.Unroll a pastry sheet and cut 3 x 6cmstrips from the middle; discard leftovers.
3. Brush strips with melted butter, place aspoonful of potato mix at one end, thenfold up from side-to-side to make atriangular parcel. The filling should becompletely sealed in. Arrange parcels ona baking sheet, brush with butter andrepeat until you’ve used up all the filling.
4. Bake for 20 mins until crisp and golden.Dust with a pinch of cinnamon; then serve.
Nutrition Information:
