Minty pea parcels recipe

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  • Vegetarian
  • healthy
Cost RangeNot
Nutrition Per PortionRDA
Calories65 Kcal3%
Fat4 g6%

A tasty vegetarian canape, these filo parcels with fresh mint, spring onions and peas will be a party favourite.


  • 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




  1. 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.
  2. 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.
  3. Place on baking sheets. Brush with melted butter and bake for 25-30 mins. Serve warm, with a chive tied round each one.
Top Tip for making Minty pea parcels

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 parcel65 calories, 4g fat

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies