Spiced pea & potato rolls
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp vegetable oilor sunflower oil
- 2 onionsfinely sliced
- 300g potatoescut into small cubes
- 1 heaped tbsp curry paste
- 140g frozen or fresh peas
- 4 large sheets filo pastrycut in half
- tomatoesonion and mango chutney, to serve
Nutrition: per serving
- kcal240
- fat8g
- saturates1g
- carbs37g
- sugars6g
- fibre4g
- protein7g
- salt0.46glow
Method
step 1
Heat oven to 220C/200C fan/gas 7. Heat half the oil in a non-stick frying pan. Tip in the onions and cook until soft and golden, about 8-10 mins.
step 2
Meanwhile, boil the potato cubes for 5 mins, until just tender, then drain. Tip into the softened onions and fry for 2 mins more. Stir in the curry paste and cook for 2 mins. Pop in the peas, plus 1 tbsp water. Cook for 1 min, give everything a good mix and season. Tip into a bowl to allow to cool slightly.
step 3
Brush half the filo half-sheets with some of the remaining oil, then lay the remaining sheets on top so you have 4 x double layers. Spoon a ¼ of the potato mix along one edge of each, leaving a bit of space at each end. Fold in the ends then roll up to seal. Place seam-side down on a baking sheet, brush with the remaining oil and bake for 20 mins, or until crisp. Serve warm with a dollop of mango chutney and a tomato & onion salad, if you like.
