ADVERTISEMENT FEATURE FOR VALE OF MOWBRAY
Hand-filled filo parcels with four different flavours of mash served with creamy, homemade mint, cucumber and yogurt dip. The perfect accompaniments to some delicious Vale of Mowbray Pork pies
These yummy little pork pies are loving made by Vale of the Mowbray who have been kind enough to send me a hamper to try!!
Vale of Mowbray is a Yorkshire based company who have been baking up delicious pork pies since 1928!! From small to large, and from plain to pickle they have a full range of pies which are sure to keep any crowd happy for a good few hours.
To make full use of this lovely little hamper I’ve come up with a couple of homemade recipes that sit perfectly alongside these yummy pork pies. My favourite side dish to pie (or to any meal for that matter) is mashed potato!! I just love it! With plenty of butter and a good helping of horseradish mixed in – its just divine!! So, in keeping with handheld munching and my mash potato addiction, I’ve decided to parcel up my mash!! And this isn’t just any old mash – There are 4 different flavours to go at here!!
- Garlic and rosemary sweet potato mash
- Beetroot, lemon and thyme mash
- Bombay mash (amazing!!)
- Pesto and wasabi paste mash!! (oh yeah – thats right – wasabi – and its bloody brilliant, trust me!!)
Ok, so how are we making these little mash potato chaps??!! – do not fear – full picture guide below to make things nice and simple.
First off you will need some pre-made, shop-bought filo pastry – one pack is enough to make 12 filo parcels. Lay out the sheets on a board and cut into 3 strips:
Place all strips to one side, then take 3 sheets of 1 strip for each parcel. Lay the 3 sheets one on top of the other and fold over one side on the diagonal to make a triangle shape. This first fold is a guide for the placement of your mash – use around 2 tsp of mash per parcel (see recipe below for making up your mash):
Once your mash is in position begin to fold:
Keep the triangle shape and continue to fold to the end of the strip:
As you near the end, brush on some olive oil to seal:
Brush olive all over the outer layer of pastry and then place on baking tray:
These go into the oven for 15 minutes or until they are a lovely golden brown colour.
To go with the pies and the parcels I also made a creamy and refreshing cucumber, mint yogurt dip – this dip literally takes 5 minutes to throw together and goes so well with all that pastry.
A little rapeseed oil on the top just finishes it off nicely.
And dip!! I just love finger food and things which are super dip-able 🙂
Or give these mash potato filo parcels a go anyway – great party food or film night food 🙂
If all that pastry is a little much for you then I highly recommend just making the mash – each flavour is so so good. My favourite is definitely the pesto and wasabi, but give them a go and let me know which you prefer 🙂
All opinions in this post are my own.
With special thanks to Vale of Mowbray for the supply of my pork pie hamper.
Filo Mash Parcels with Vale of Mowbray
- 250 g fresh ready rolled filo pastry
- 2 tbsp olive oil
To make the plain mash ready for adding extra flavours
- 600 g potato peeled and roughly chopped
- 20 g butter
- 50 ml semi skimmed milk
For the sweet potato mash
- 15 g sweet potato peeled and roughly chopped
- 10 g butter
- 1 clove garlic finely chopped
- ¼ tsp dried rosemary
Beetroot, lemon and thyme mash
- 1/3 of the plain mash
- 80 g grated cooked beetroot
- Sprinkle of fresh thyme leaves
- Squeeze of lemon juice
Pesto and wasabi mash
- 1/3 of the plain mash
- 2 ½ tsp pesto
- ½ tsp wasabi paste
- 1/3 of the plain mash
- ¼ tsp mustard powder
- ¼ tsp ground cumin
- ¼ tsp garam masala
- ¼ tsp ground coriander
- Pinch of ground ginger
- Pinch of turmeric
- ¼ tsp hot chilli powder
- Handful of fresh coriander leaves roughly chopped
For the cucumber, mint and yogurt dip
- 60 g cucumber chopped into small cubes
- 1 tbsp 0% fat Greek style yogurt
- 1 tbsp ½ fat crème fraiche
- 15 fresh mint leaves finely chopped
- Juice of ¼ lemon
- Pinch of sea salt
- Drizzle of rapeseed oil to serve optional
To make the plain mash
- Peel and roughly chop the potatoes. Place the potatoes in a large pan and cover with water and pop on the lid. Put the pan on a medium heat and simmer for 30 minutes or until potatoes are soft (test with a knife).
- After 30 minutes, drain the potatoes and add the milk and butter and mash with a masher.
To make the garlic, rosemary and sweet potato mash
- Peel and roughly chop the sweet potatoes. Place the potatoes in a large pan and cover with water and pop on the lid. Put the pan on a medium heat and simmer for 20 minutes or until potatoes are soft (test with a knife).
- After 20 minutes, drain the potatoes and add the butter,rosemary and chopped garlic. Then mash with a masher.
To make Beetroot, lemon and thyme mash
- Place one third of the plain mash into a medium bowl. Add the grated cooked beetroot, thyme leave and lemon juice. Mix well with a wooden spoon until fully combined.
To make pesto and wasabi mash
- In a medium bowl add 1/3 of the plain mash, the pest and the wasabi paste then mix together well.
To make the Bombay mash
- In a medium bowl mix the remaining third of the mash with the spices and coriander leaves. Mix well.
Putting together the filo mash parcels
- See step by step photos above for further details.
- Pre heat oven to 180 degrees fan.
- Layout the stacked sheets of filo pastry. Slice length ways into 3 even strips. Put all strips to one side. Take 3 sheets of 1 strip for each parcel. Lay the 3 sheets one on top of the other then fold over one side on the diagonal to make a triangle shape. This first fold is a guide for the placement of the mash – use around 2 tsp of mash per parcel (see photos above). Do not overfill the parcels as the mash will burst out during cooking.
- Once the mash is positioned continue to fold over the pastry, maintaining the triangle shape. Seal the end of the pastry strip by brushing with olive oil and cut away any excess pastry. Then brush olive oil all over the outer layer of pastry and place on a baking tray.
- There should be enough pastry in a 250g pack to make 12 parcels. Once the parcels are made, place the tray in the centre of a pre heated oven and bake for 15 -20 minutes (or until they are golden brown). Allow to cool slightly before serving.
For the cucumber, mint yogurt dip
- In a medium bowl mix together the chopped cucumber, chopped mint leaves, yogurt, crème fraiche and lemon juice. Transfer to a small serving bowl and finish with a drizzle of rapeseed oil if desired.
I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #brilliantblogposts by honestmum, #recipeoftheweek hosted by amummytoo, #CookOnceEatTwice hosted by seachingforspice, and #BakingCrumbs hosted by onlycrumbsremain.