Prep and cook time: 1 to 2 hours
Serves: 4
Ingredients
2 medium sweet potatoes 2 dried red chillies
Salt and freshly ground black pepper 2 spring onions, finely chopped
1 egg, beaten 150g butter
6 sheets of filo pastry 1 red onion, finely sliced
A bunch of fresh watercress a bunch of fresh mint, leaves only
A bunch of fresh parsley, leaves only 4 x 15ml spoons natural yoghurt
Juice of 1 lemon some good olive oil
A pinch of ground cumin 2 lemons cut in half
1 ½ x 5ml spoons of coriander seeds, ½ x 5ml spoon of ground cinnamon,
(plus a little extra for sprinkling) (plus a little extra for sprinkling)
Method
Preheat your oven to 200°C, 400°F, gas mark 6.
Wash the potatoes and bake in their skins until cooked and soft. Cool, then peel
and mash. Grind a 5ml spoon of the coriander seeds and the chillies in a pestle
and mortar. Add the cinnamon, stir into the mashed sweet potato and season
well.Fold the spring onion into the potato withthe egg. Melt thebutter gentlyin a
pan. Grind the remaining coriander seeds. Brush 1 sheet of filo with some melted
butter and sprinkle with a pinch of cinnamon and a little of the ground coriander.
Cover with the second sheet, and brush and sprinkle as before. Repeat for the
third sheet. With a sharp knife, cut the stacked filo into two 15cm squares.
Working quickly to prevent the pastry from drying, repeat with the remaining filo
sheets. You should now have 4 squares of filo. Place a generous 15ml spoon of
potato mix in the centre of each square, and spread out slightly. Brush the edges
of each square with water and fold in half, corner to corner, to make a triangle.
Pressdownattheedgestoseal.Brushbothsidesofeachtrianglewiththerestof
the melted butter, place on a baking tray and bake until light brown - about 10
minutes. Mix the red onion with the watercress and herb leaves. Mix the yoghurt
with the lemon juice, a glug of live oil and the cumin.
Dress the salad with the yoghurt mix and serve with the hot filo briks and the
lemon halves.
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