Pea and Potato Pastries
In Spring, peas and potatoes are a classic flavour combination that brings freshness and brightness back onto the menu. In this recipe the filling uses cooked potatoes and peas, which are spiced and then folded into filo pastry triangles, brushed with olive oil.
Serve with natural yogurt. You could also swirl through a few spoons of mango chutney, as a lovely dip for the side. My children love these!
n.b. this recipe is suitable for 1 years + only
recipe makes 8-10 pastries
4-5 medium potatoes, cooked and cubed (450g approx)
2 tablespoons olive oil
1 onion, sliced into half moons
1/2 tablespoon curry powder (mild)
1/2 teaspoon cumin seeds
100-150g peas (you can use frozen too)
7 ready rolled sheets of filo pastry
oil for brushing the filo pastry
Preheat the oven to 180C (fan oven).
To make the filling ~
Take a large frying pan and add oil, then the onion slices. Soften gently for 4-5 minutes, add the spices and cook our for a further 1-2 minutes. Next, add the cooked potato and begin to crisp in the pan. You want the potatoes to take on the spice and create some crunchy edges, by sautéing them in the oil. This will all add texture to the final pastry fillings. Depending on the potatoes 5-8 minutes of cooking time. Finish by adding the peas, cook for a final 1-2 minutes, then set aside the filling mixture to cool.
To make the pastry triangles ~
Filo dries out quickly, so you need to cover the filo when you aren’t working with it. Return any unused sheets to their packet, folded. To start, take 3 sheets to work with. Brush each with oil then sandwich together, into one thicker layer. Cut this into 4 evenly sized strips. These will make 4 triangles. Place a 1-2 tablespoons of the mix in one corner, then fold the pastry, encasing the filing into a triangle, at one end. Keep folding this triangle down the length of the pastry strip and when you reach the end seal the final fold with a little olive oil. Place on a lined baking tray and repeat. You will have one left over sheet of filo, from a standard packet so I fold this on itself to make 1-2 final pastries.
Cook the pastries ~
Brush the outside of the pastries with a little more oil. Then place in a preheated oven at 180C fan oven for 20-25 minutes until crisp and golden. Cool a little and serve.
allergens
gluten, wheat, egg*
(*depending on the brand of filo, check the label)