- 500g (1lb) potatoes, peeled and cut into small chunks
- 500g (1lb) frozen peas, left to thaw at room temperature
- 60g (2oz) butter
- 8 spring onions, trimmed and finely chopped
- 8tbsp chopped fresh mint
- 20 sheets (150g/5oz) from a 400g pack filo pastry (we used 58 x 35cm sheets by Cypressa)
- 100g (3½ oz) butter, melted
- Chives, to garnish
- Add the potato to a pan of boiling water and cook until soft enough to mash. Drain well, put back in the pan and dry off over a low heat. Add the peas and butter and mash together. Stir in the chopped spring onions and mint. Leave to cool.
- Set the oven to gas mark 6 or 200°C. Brush each pastry sheet lightly with melted butter, then cut in half lengthways. Place a tablespoon of filling at the near end of each strip, fold in the edges, then roll them up like a parcel.
- Place on baking sheets. Brush with melted butter and bake for 25-30 mins. Serve warm, with a chive tied round each one.
Cook’s tip: You can open-freeze uncooked pastries on the baking sheet. Pack in a box, interleave with greaseproof paper then seal, label and freeze. Use within 1 month. Brush with butter and bake as above from frozen. Tie the chives round the parcels, then reheat for 5 mins.Per parcel: 65 calories, 4g fatFeature: Kate Moseley. Photos Chris Alack. Props stylist: Sue Radcliffe
Nutritional information per portion