mash filo parcels with mint yogurt dip
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5 from 1 vote

Filo Mash Parcels with 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
Course Appetizer, party food
Cuisine British, Indian
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 12 Filo Parcels
Calories 117kcal
Author Debbie

Ingredients

  • 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

Bombay mash

  • 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

Instructions

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.

Notes

Nutrition

Serving: 1g | Calories: 117kcal | Carbohydrates: 19g | Protein: 2.3g | Fat: 4g | Saturated Fat: 1.3g | Sodium: 80mg | Sugar: 1g