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
To make the plain mash ready for adding extra flavours
600gpotato peeled and roughly chopped
20gbutter
50mlsemi skimmed milk
For the sweet potato mash
15gsweet potato peeled and roughly chopped
10gbutter
1clovegarlic finely chopped
¼teaspoondried rosemary
Beetroot, lemon and thyme mash
⅓of the plain mash
80ggrated cooked beetroot
Sprinkle of fresh thyme leaves
Squeeze of lemon juice
Pesto and wasabi mash
⅓of the plain mash
2 ½teaspoonpesto
½teaspoonwasabi paste
Bombay mash
⅓of the plain mash
¼teaspoonmustard powder
¼teaspoonground cumin
¼teaspoongaram masala
¼teaspoonground coriander
Pinchof ground ginger
Pinchof turmeric
¼teaspoonhot chilli powder
Handful of fresh coriander leaves roughly chopped
For the cucumber, mint and yogurt dip
60gcucumber chopped into small cubes
1tablespoon0% fat Greek style yogurt
1tablespoon½ fat crème fraiche
15fresh mint leaves finely chopped
Juice of ¼ lemon
Pinchof sea salt
Drizzle of rapeseed oil to serveoptional
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 ⅓ 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 teaspoon 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.