| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Veg3, Vegetarian |
1 |
servings |
INGREDIENTS
| 450 |
g |
Potato; peeled, grated, |
|
|
; rinsed and dried |
| 15 |
g |
Root ginger; peeled and finely |
|
|
; chopped |
| 4 |
lg |
Spring onions; sliced |
| 40 |
g |
Frozen peas |
| 50 |
g |
Roasted cashew nuts; roughly chopped |
| 1 |
|
120 g sacbet orange and ginger stir fry |
|
|
; sauce |
| 12 |
|
Sheets filo pastry 30 x 12cm/12 x 8in |
| 25 |
g |
Butter or margarine melted |
| 2 |
ts |
Sesame seeds |
|
|
Salt and freshly ground black pepper |
| 22 |
|
°C/425°F/Gas Mark 7 |
INSTRUCTIONS
O V E N
1. Thoroughly mix the grated potato, root ginger, spring onions, peas
and nuts together with the sauce. Adjust seasoning if necessary.
2. Brush each sheet of filo pastry with melted butter or margarine
then fold in half lengthways. Place a little vegetable mixture at the
end of each strip, fold in the edges, then fold into triangles and
place on a greased baking sheet with the seam underneath.
3. Brush the tops with the remaining butter or margarine and sprinkle
the sesame seeds over the top. Bake for 15 minutes until golden brown.
4. Serve immediately with a selection of stir fried vegetables.
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