Page 82 - Delicious - UK (February 2020)

everyday cooking.
Sweet potato and
chorizo filo pies
SERVES 4. HANDS-ON TIME 15 MIN,
OVEN TIME 15 MIN
Leave out chorizo and
MAKE IT stir in a little harissa for
VEGGIE
a boost of flavour.
• 3 medium sweet potatoes
• 80g whole chorizo sausage,
peeled and chopped
• 200g feta, crumbled
• 3 spring onions, chopped
• Zest and juice 1 lemon
• 4 sheets filo pastry (we used
Jus-Rol)
• 3½ tbsp olive oil
• 1 tbsp za’atar spice mix
• 400g can chickpeas, drained and
rinsed
• 1 tsp rose harissa
• Mustard cress to serve
1 Heat the oven to 200°C/180°C fan/
gas 6. Prick the sweet potatoes
with a fork, then microwave on high
for 12 minutes, turning halfway
through, until tender.
2 Meanwhile, fry the chorizo in a
non-stick frying pan over a medium
heat for 3-4 minutes, stirring, until
crisp. Drain on kitchen paper.
3 Halve the sweet potatoes, then hold
in a tea towel or oven glove and use
a spoon to scoop out the flesh into
a mixing bowl. Add the feta, spring
onions, lemon zest and chorizo (see
tip). Season, then mix to combine.
4 To assemble the pies, lay out a filo
sheet (keep the rest covered to stop
them drying out). Brush it with oil,
then put a quarter of the filling in
the middle, towards one end. Fold
NEXT up the pastry to encase the filling,
MONTH
folding in the ends as you roll to
Comfort food
with a lighter make a rectangular parcel.
twist 5 Arrange the parcels on a baking
80 deliciousmagazine.co.uk
sheet lined with a non-stick liner,
brush with the remaining oil and
sprinkle with za’atar. Bake for
15 minutes until hot and crisp.
6 Mix the chickpeas in a bowl
with the harissa, lemon juice and
mustard cress. Taste, season,
then serve with the pies.
PER SERVING 650kcals, 30.7g fat
(11.3g saturated), 22.7g protein,
65.1g carbs (11.1g sugars), 2.5g salt,
11.1g fibre
For more ways to use filo pastry,
see Loose Ends
10-minute mushroom
pappardelle
SERVES 4. HANDS-ON TIME 10 MIN
• 1½ tbsp olive oil
• 4 large flat mushrooms, sliced
• 250g fresh pappardelle pasta
• Large splash dry white wine
• 150g Boursin Garlic & Herbs
• Handful chopped flatleaf parsley
• 4 tbsp freshly grated parmesan
or vegetarian alternative
1 Heat the oil in a large non-stick
frying pan over a high heat. Add the
mushrooms and fry for 4-5 minutes
until golden brown on both sides.
2 Meanwhile, cook the pasta in a
large pan of boiling, salted water
until al dente (firm to the bite). Drain, use your hands to form into burgers.
reserving a cupful of pasta water.
3 Add the wine to the mushrooms,
then stir in the Boursin (it will melt
to a thick, creamy sauce). Add a
little pasta water to loosen. Toss
the pasta with the sauce until fully
coated, then serve scattered with
the parsley and grated cheese.
PER SERVING 471kcals, 25.6g fat
(14.1g saturated), 17.6g protein,
35.1g carbs (2.8g sugars), 0.8g salt,
2.8g fibre
50/50 burgers
SERVES 4. HANDS-ON TIME 20 MIN
If you want a 100 per cent
MAKE IT
VEGGIE/ bean burger (that’s also
VEGAN
vegan) swap the beef for an
extra can of kidney beans, a mashed
sweet potato and a handful of fresh
breadcrumbs. Replace the regular
mayo with a vegan variety.
• 400g can kidney beans, drained
and rinsed
• 300g British beef mince
(5 per cent fat)
• 6 spring onions, roughly chopped
• Grated zest 1 lemon
• 2 tsp paprika
• 5 tbsp mayonnaise (see tip)
• 4 seeded burger buns
• Oil for brushing
• 1 tsp dijon mustard to taste
• 50g sliced gherkins, plus extra
to serve
• Mixed baby salad leaves or
lettuce to serve
you’ll also need…
• Food processor
1 Whizz together the beans, beef,
spring onions, lemon zest, paprika
and 1 tbsp mayonnaise in a food
processor. Season, divide the
mixture into 4 equal portions, then
2 Heat a griddle pan until hot, toast
the buns, then set aside. Brush
each burger with oil, then griddle
for 4-5 minutes on each side.
3 Mix the remaining mayo, mustard
and 50g gherkins in a bowl and
season with black pepper. Serve the
burgers in the buns with the mayo,
salad leaves and extra gherkins.
PER SERVING 441kcals, 20.5g fat (3g
saturated), 21g protein, 38.6g carbs
(5g sugars), 1.5g salt, 8.7g fibre