Saturday, 21 February 2009

Roasted sweet potato and french bean pastries

D and myself spent most of the morning wandering through Glasgows West End and visiting some of our favourite second hand book shops, namely Voltaire and Caledonian. I really like visiting Voltaire, and it never disappoints I always manage to come out with another cookbook, not necessarily vegetarian. Voltaire is a shoddy, but great second hand book shop. If you are ever in Glasgow I really recommend a visit, just for the novelty factor if nothing else. The books are always either cluttered or stacked up high to the ceiling, and in no particular order. You go to reach a book that takes your fancy, and four tumble down and no one blinks an eye.

We also stopped at IJ Mellis, Glasgow West Ends most reputable cheese monger and picked out a few cheeses to nibble on this evening with some oatcakes. Cheese is one temptation that stops me from becoming vegan.

Anyway, when we got back home we noticed that the lad at the cheese shop forgot to label our cheeses, tut tut and we can't remember what the names are either. D said well we will just have to enjoy them for that they are. I know one of them is Cooleney, but which I could not tell you which.

We were also going to stop and have Brunch at The 78, Kelvinghaugh Street, but at the last minute changed our mind, and decided to save that pleasure for another day, especially now that we know where it is. Instead we went home and had these Roasted sweet potato and french bean pastries

Makes 10 – 12
Ingredients
Ready made spring roll pastry. I use TYJ Spring Roll pastry
1 medium onion, finely chopped
2 medium sized sweet potato, pricked with fork and roasted in oven for 30 minutes until tender 1 clove of garlic
1 tablespoon oil
½ teaspoon of freshly grated ginger
½ chilli powder
¼ turmeric
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
125g French beans, cooked and chopped
100 ml vegetable stock or water
1 small egg to seal and glaze (optional)
2 tablespoons of sesame seeds to sprinkle
Salt and pepper to taste

Gas mark 6

First prick sweet potatoes and roast in oven with skin for 30 minutes until tender. When cool to handle remove the skin and put into bowl and break up gently with fork.

In a pan, fry onion and garlic in the oil until soft.Add ginger and all the spices and stir
Add the beans and stock or water and cook until beans begin to cook

Allow the mixture to cool and then add to the sweet potatoes. Mix and season well
Mix egg in a small bowl.

Place cooled filling on spring roll sheet and either roll into spring rolls or samosa triangle style, sealing and glazing with the egg mix(optional).

Sprinkle with sesame seeds.

Place on baking tray and bake in oven for 20 to 30 minutes till crisp.

Serve with green salad and blue cheese dressing.

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