Spiced pea & potato rolls

• vegetable oil↗2 tbsp tbsp

  or sunflower oil

• onions↗2

  finely sliced

• potatoes↗300g g

  cut into small cubes

• curry paste↗1 heaped tbsp tbsp
• frozen or fresh peas140g g
• filo pastry↗4 large sheets

  cut in half

• tomatoes↗

  onion and mango chutney, to serve

Step-by-step instructions

1. 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. 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. 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.