Ingredients
450g/1lb potato, peeled, grated, rinsed and dried
15g/½oz root ginger,
peeled and finely chopped
4 large spring onions, sliced
40g/1½oz frozen peas
50g/2oz roasted cashew nuts, roughly chopped
1 x 120g sacbet orange and ginger stir fry sauce
12 sheets filo pastry 30 x 12cm/12 x 8in
25g/1oz butter or margarine melted
2 x 5ml spn/2tsp sesame seeds
salt and freshly ground black pepper
Method
O V E N
220°C/425°F/Gas Mark 7
1. Thoroughly
mix the grated potato, root ginger, spring onions, peas and nuts together
with the sauce.
Adjust seasoning if necessary.
2. Brush each sheet of filo pastry with melted butter or margarine
then fold in half lengthways.
Place a little vegetable mixture at the end of each strip,
fold in the edges, then fold into triangles and place on a greased baking sheet
with the seam underneath.
3. Brush the tops with the remaining butter or margarine and
sprinkle the sesame seeds over the top.
Bake for 15 minutes until golden brown.
4. Serve immediately with a selection of stir fried vegetables.
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