Ingredients

1 pack of Cauldron Marinated Tofu Pieces
1 large sweet potato peeled and cut into 2cm dice
1 tsp vegetable oil
1 garlic clove crushed
6 spring onions finely sliced
½ tsp paprika
1 tsp onion seeds
½ to 1 tsp dried chilli flakes
salt and freshly ground black pepper
1 pack - 270g filo pastry
melted butter
onion seeds to garnish

Sweet Potato And Chilli Parcels

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Serves 20
3/5 difficulty
25 minutes 25 min

These parcels are a delicious bite size party snack, they can be made in advance frozen and heated when required, although best eaten warm they are also delicious cold too. The parcels can also be made bigger as a lunch or supper dish.

Method

1. Pre-heat an oven to 200°C/400°F/ gas mark 6.
2. In a roasting tin coat the sweet potato with the oil. Roast in the oven for 10 minutes, stir in the tofu pieces and continue to cook until the potato is tender but not soft.
3. Mash the potato gently so that the dice retains some shape and texture then stir through the garlic, spring onions, paprika, onion seeds and the chilli flakes. Season to taste. Set aside to cool.
4. Take one sheet of filo pastry and brush with a little melted butter fold in half, then cut this in half again so that each sheet will make 2 parcels. (When working with filo pastry keep it under a damp tea towel so that it doesn’t dry out.)
5. Place a good spoonful of the mixture into the middle of one square, fold in one corner brush with a little butter, continue until all 4 corners are folded, place on a baking tray folds down. Brush the top with a melted butter and sprinkle with a few onion seeds. Continue until all the mixture is used. Bake in the oven for 14-15 minutes until the pastry is golden brown and crisp, allow to cool slightly best served warm. Serve with mixed salad leaves