Crispy Pastry with Potato
4 sheets of Filo Pastry
70ml Sunflower Oil
4 medium size Potatoes
3 tablespoons of Flour
1 tablespoon of Vinegar
1 grated Onion
2 tablespoons of Olive Oil
1 teaspoon of dried Mint
1 teaspoon of Red Chili Powder
1 beaten Egg Yolk
How to prepare
Preheat the oven to 180˚C.
Peel the potatoes, dice into small pieces and cook until tender.
Heat the olive oil in a pan, add the onion and cook until caramelised.
Add the potatoes, mint, salt and chili powder and cook for a further 2-3 minutes then allow to cool.
For the sauce, add the sunflower oil, vinegar, flour and a pinch of salt to a bowl and mix together.
On one sheet of the filo pastry brush 4 tablespoons of the sauce evenly over it.
Place another sheet on top and apply the same process.
Cut these two layers into 12 equal triangles (as if you are slicing a pizza)
On each wider part of the triangle place a tablespoon of the potato mix.
Wrap the triangle by folding in each side first then roll up from the bottom to the top (like a cigarette).
Place the rolls on a baking tray and brush with egg yolk.
Cook until they become brown and crispy.