Sweet potato & ginger parcels

• sweet potato↗400g g
• melted butter50g g

  plus a knob extra

• red chilli↗1

  deseeded and finely chopped

• spring onions↗4

  finely sliced

• thumb-size piece ginger

  grated

• ½ a 190g pack feuilles de brick pastry
• few pinches cinnamon

Step-by-step instructions

1. 1

   Microwave or oven-cook potatoes until tender. Melt a knob of butter in a pan. Fry chilli for 30 secs, then spring onion whites and ginger for 1 min. Scrape flesh from potatoes, discard skins, then mash into the pan. Season, then stir in onion greens.

2. 2

   Heat oven to 200C/180C fan/gas 6. Unroll a pastry sheet and cut 3 x 6cm strips from the middle; discard leftovers. Brush strips with melted butter, place a spoonful of potato mix at one end, then fold up from side-to-side to make a triangular parcel. The filling should be completely sealed in. Arrange parcels on a baking sheet, brush with butter and repeat until you’ve used up all the filling.

3. 3

   Bake for 20 mins until crisp and golden. Dust with a pinch of cinnamon; then serve.