How To Make Sweet Potato & Ginger Parcels
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Serves:
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt, to taste
- Pepper, to taste
- 1 package of refrigerated puff pastry sheets
- 1 egg, beaten (for egg wash)
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large pot of salted boiling water, cook the sweet potatoes until tender, about 10 minutes. Drain and set aside.
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In a small pan, heat a little oil over medium heat and sauté the ginger and garlic until fragrant, about 1 minute.
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Add the cooked sweet potatoes, cumin, coriander, salt, and pepper to the pan. Mash the mixture with a fork until well combined.
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Roll out the puff pastry sheets and cut into squares or rectangles. Spoon a generous amount of the sweet potato and ginger filling onto each pastry square.
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Fold the pastry over the filling to form a parcel and seal the edges by pressing with a fork. Brush the tops with beaten egg wash.
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Place the parcels onto the prepared baking sheet and bake for 15-20 minutes, or until golden brown and crispy.
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Serve the sweet potato and ginger parcels warm and enjoy!
Nutrition
- Calories : 240kcal
- Total Fat : 12g
- Saturated Fat : 3g
- Cholesterol : 25mg
- Sodium : 200mg
- Total Carbohydrates : 30g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 4g
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