Minty pea parcels recipe

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

Ingredients

• 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

Method

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.