Spiced pea & potato rolls

30-60 minutes 4 servings 400 kcal or less mains midweek potato potatoes storecupboard vegetarian veggie

N/A

Source

Ingredients

2 tbsp vegetable oil or sunflower oil

2 onions , finely sliced

300g potatoes , cut into small cubes

1 heaped tbsp curry paste

140g frozen or fresh peas

4 large sheets filo pastry , cut in half

tomatoes , onion and mango chutney, to serve

Method

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.

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.

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.