Recipe: Spiced pea & potato rolls

A superhealthy vegetarian dish that makes the most of your storecupboard staples

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

  

  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.
  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.
  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.

  NUTRITION PER SERVING

  240 kcalories, protein 7g, carbohydrate 37g, fat 8 g, saturated fat 1g, fibre 4g, sugar 6g, salt 0.46 g

source: bbcgoodfood.com