Minty pea parcels recipe

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  • Vegetarian
makes: 40
Cost: not

Nutrition per portion

Calories 65 kCal 3%
Fat 4g 6%
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  • 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


    • 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.

    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

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