This weeks meat free recipe is sweet potato parcel
Ingredients
- 4 Sweet potatoes (peeled and cut into 2-3cm chunks)
- 5 tbsp cold pressed rapeseed oil
- 1 onion (thinly sliced)
- 2 large garlic cloves (crushed)
- 1/2 tsp chilli flakes
- 1 small bunch sage (leaves sliced)
- 180g pack chestnuts (roughly chopped)
- 3 tbsp cranberry sauce
- 5 sheets filo pastry
Method
- Heat oven to 200C/180C fan/gas 6. Put the potatoes on to a baking tray and toss with 1 tbsp of the oil., season and roast for 25 minutes.
- In the meantime, heat another 1 tbsp of oil in a frying pan and cook the onion over a medium heat for about 7-10 minutes to soften, stir in the garlic, chilli flakes and sage. Cook for another 2 minutes. Remove from the heat and add the chestnuts, cranberry sauce and the sweet potato cubes. Season a little.
- Line a 20cm square tin with a rectangle of baking paper that comes up two sides of the tin. Put 1 sheet of filo into the tin, brush it a little with the remaining oil, then add another piece of filo in the other direction (like a cross) brush more oil and repeat with two more pieces of the filo.
- Spoon in the sweet potato mixture into the tin and fold over the filo, brush oil over the top.
- Place in the oven for 30 minutes it should become golden and crispy on top.
