Handmade Cheesy Curried Aloo Matar Filo Parcels
with Mango Chutney, Cucumber and Baby Leaf Salad
Stuffed with curried potatoes, peas, onions and cheese, these easy Handmade Cheesy Curried Aloo Matar Parcels are made by simply scrunching up the pastry around the filling before baking.
The quantities provided above are averages only.
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
6 unit(s)
Filo Pastry Sheets
(Contains Cereals containing gluten, Soya)
1 unit(s)
Onion
1 unit(s)
Baking Potato
60 grams
Mature Cheddar Cheese
(Contains Milk)
50 grams
Rogan Josh Curry Paste
120 grams
Peas
40 grams
Mango Chutney
1 unit(s)
Baby Cucumber
50 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
30 grams
Butter
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt.
Remove the filo pastry from the fridge to bring it to room temperature. Halve, peel and thinly slice the onion.
Chop the potato into 2cm chunks (no need to peel). When boiling, add the potato to the water and cook until tender, 15-20 mins. Drain in a sieve.
While the potatoes cook, heat a large frying pan on medium heat. Once hot, 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, grate the cheese.
Once the onions are golden, stir the rogan josh curry paste. Fry until fragrant, 1 min.
Stir the cooked potato chunks into the onions, breaking them up to lightly mash the potatoes.
Add the peas, mango chutney and cheese. Mix well to combine. Season with salt and pepper.
Unroll the filo sheets, but keep them layered (see ingredients for amount). Cut into evenly sized quarters.
Take 3 of the filo quarters, brush each with oil and lay on top of each other, with each sheet at a slight angle to the one below.
Add a big spoonful 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 a oil. Bake on the middle shelf of the oven until golden brown, 8-10 mins.
Meanwhile, trim the baby cucumber, then halve lengthways. Thinly slice widthways.
When ready, transfer the curried potato and pea parcels to your plates.
Serve the baby leaves alongside and top with the cucumber slices. Drizzle the balsamic glaze over the salad.
Finish with a dollop of mayo (see pantry for amount) for dipping.
Enjoy!
