Prep
time: 30 minutes
Cooking time: 20 minutes
Can be Vegan*
Serves 4-6
Ingredients
30ml/2tbsp Vegetable
oil
1 Red onion, finely chopped
3 cloves Garlic, crushed
250g/9oz Sweet potato, grated
1 Plantain, finely diced
150g/5oz Callaloo/Spinach leaves, roughly chopped
Juice of 1 lemon
15ml/1tbsp Fresh thyme, chopped
100g/4oz Mature cheddar cheese/ *creamed coconut, grated
200g/7oz Filo pastry
Melted butter/ *oil for brushing
Salt & Freshly ground black pepper
For the
Papaya sauce
500g/1lb
Ripe papaya
2.5ml/1/2tsp Curry powder
10ml/2tsp Sugar, or to taste
Juice of 1 Lime
Salt to taste
Method Preheat oven
to 180°C/350F/Gas mark 4
To make
the filling: heat oil in a large pan on low heat, gently
sauté onions and garlic until soft.
Add plantain,
sweet potato, lemon juice and thyme; stir continuously for 5-6 minutes.
Add the chopped
spinach, stirring until leaves begin to wilt. Add the grated cheese,
season with salt and freshly ground black pepper and mix well.
To make
the Filo parcels: Put three sheets of Filo pastry on a work
surface, overlaying them so they form a star shape. Brush each sheet
lightly with butter/oil. (Keep the rest of the Filo in a damp cloth
to prevent drying out).
Divide the filling
into 4 –6 portions. Put one portion on the top layer of the Filo
sheets. Pull up all the sides, twisting and pinching so that the entire
filling is encased and the pastry is sealed. Use a sprig of thyme or
a piece of string to tie round the top to prevent it opening. Repeat
to make 4-6 generously sized parcels.
Bake for 20 minutes
until lightly golden brown.
For the
sauce: peel and halve the papayas and remove the seeds.
Puree the flesh in a blender then transfer to a saucepan. Add the
curry powder and sugar and simmer over a low heat for 10-15 minutes.
Stir in the lime juice and salt.
Serve Parcels
on a bed of ginger-wilted spinach leaves drizzled with a little papaya
sauce.
Sauce can be
made in advance and frozen. To reheat, defrost, place in a small pan
and simmer on a low heat for 5 minutes.
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