Cheesy Curried Potato Parcels and Mango Chutney
with Peas, Cucumber and Baby Leaf Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
7 unit(s)
Filo Pastry Sheets
(Contains Cereals containing gluten, Soya)
1 unit(s)
Baking Potato
1 unit(s)
Onion
2 unit(s)
Garlic Clove
60 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Cucumber
(May contain Celery)
50 grams
Rogan Josh Curry Paste
120 grams
Peas
40 grams
Mango Chutney
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
50 grams
Baby Leaf Mix
Not included in your delivery
30 grams
Butter
1 tsp
Sugar for the Onions
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the filo pastry from the fridge to bring it to room temperature.
Bring a large saucepan of water with 0.5 tsp salt to the boil for the potato. Chop the potato into 2cm chunks (no need to peel).
Halve, peel and thinly slice the onion.
When boiling, add the potato to the water and cook until you can easily slip a knife through, 15-20 mins. Drain in a sieve.
Meanwhile, heat a large frying pan on medium heat. Melt in the butter (see pantry for amount).
Once melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Grate the cheese.
Trim the cucumber, then halve lengthways. Thinly slice widthways.
Cut the layered filo sheets into evenly sized quarters.
Once the onions are golden, add the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.
Stir the garlic and rogan josh paste. Fry until fragrant, 1 min.
Stir the cooked potato chunks into the onions, break them up to lightly mash the potatoes. Add the peas, mango chutney and cheese. Mix well to combine. Season with salt and pepper.
Take 3 of the quartered filo sheets, brush each with oil and lay on top of each other, with each sheet at a slight angle to the one below.
Add a handful of the potato filling to the centre of the layered sheets, then gather up the edges of each one and scrunch together to make your parcels.
Repeat to make 2 parcels per person, dividing the filling evenly between parcels.
Place the parcels onto a lightly oiled large baking tray and drizzle with oil. Then bake the parcels on the middle shelf of the oven until golden brown, 8-10 mins.
Meanwhile, in a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Just before the parcels are ready, toss the cucumber and baby leaves through the salad dressing.
Share the curried potato and pea parcels between you plates.
Serve the baby leaf and cucumber salad alongside.
Finish by dolloping the mayo (see pantry for amount) for dipping.
Enjoy!
