Description
Spiced Pea and Potato Rolls are a vibrant vegetarian appetizer featuring a hearty filling of potatoes, sweet peas, and aromatic curry spices, wrapped in crispy filo pastry and baked to golden perfection. Deliciously comforting and endlessly customizable, these rolls make an excellent snack, party appetizer, or lunchbox treat, offering irresistible flavors and a satisfying crunch for all occasions.
Ingredients
Units
Scale
For the Filling
- 2 tbsp vegetable oil or sunflower oil
- 2 onions, finely sliced
- 300g potatoes, cut into small cubes
- 1 heaped tbsp curry paste
- 140g frozen or fresh peas
- Salt, to taste
For the Pastry
- 4 large sheets filo pastry, cut in half
- Vegetable oil, for brushing
To Serve (Optional)
- Tomatoes, sliced
- Onion, sliced
- Mango chutney
Instructions
- Prepare the Filling: Heat the oil in a large nonstick pan over medium heat. Add the sliced onions and sauté for 8–10 minutes, stirring occasionally, until golden and soft. Add the diced potatoes and cook for another 8–10 minutes until they begin to soften. Stir in the curry paste and fry for 1 minute to release flavors. Add the peas and 3 tbsp water, cover, and cook for 5 more minutes until the potatoes are tender and the peas are bright. Remove the lid, evaporate any excess moisture, season with salt, and let filling cool for 10 minutes.
- Prepare the Filo Pastry Sheets: Lay out your filo pastry sheets and keep them covered with a slightly damp kitchen towel to prevent drying. Cut each filo sheet in half to make rectangles. Brush one rectangle lightly with oil, stack a second on top for sturdiness, and brush again. Repeat for the number of rolls you want.
- Fill and Roll: Place a generous line of the cooled filling along a short edge of each pastry rectangle, leaving a small border. Fold the sides over the filling, then roll up tightly to form a cigar-shaped roll. Position the seam side down on a parchment-lined baking tray. Brush the tops lightly with oil.
- Bake to Perfection: Preheat oven to 200°C (fan 180°C) or 400°F. Bake the rolls for 18–22 minutes, until deep golden and crisp. Rotate the tray halfway for even color. Let cool a few minutes before serving.
Notes
- Cool the filling completely before rolling to avoid soggy pastry.
- Always keep unused filo covered with a damp towel to prevent drying and cracking.
- Do not overfill the pastry for easy sealing and to prevent splitting during baking.
- Brush filo lightly with oil for crispiness; too much oil can make rolls greasy.
- Bake directly from frozen if making ahead—add a few minutes to the baking time.
- Variations include adding cheese, extra vegetables, or using vegan/gluten-free ingredients.
Nutrition
- Serving Size: 1 roll
- Calories: approximately 140
- Sugar: 2g
- Sodium: 170mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg