Puff pastry, as previously discussed in some depth, is a party pastry. It looks nothing special when you're rolling it out, but then bursts into life in the oven, all light and flaky and begging to be sliced open. Pies are all well and good, but sometimes you want something crisper and less heavy for your tea.
We use puff pastry in this super easy recipe to make delicious Moroccan parcels, full of gently spiced vegetables and pulses. The spices add warmth for the cold winter nights, while the mint and olives give a freshness to the dish, meaning it doesn't feel stodgy. I've added chickpeas to this because I cannot get enough of them, but you could substitute for black eyed beans or whichever pulses you prefer / have loitering in the back of your cupboard.
Moroccan Parcels (makes 4)
You will need:
- 300g potatoes, cubed (you want tiny cubes, approx. 0.5cm long)
- 1 medium onion, chopped
- 1 small tin of chickpeas, drained
- 25g olives
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp cinnamon
- 1 tbsp chopped fresh mint
- 1 tbsp flaked almonds (optional)
- 500g puff pastry (I got the ready rolled stuff as I'm unashamedly lazy)
- 1 egg, beaten
- Heat a little oil in a frying pan over a medium heat. Fry the potato and onion until the potato is cooked through and the onion is soft. Leave to cool, then add the other filling ingredients. Mix well.
- Roll out the puff pastry (or, ahem, simply unwrap it) and divide into 4 squares of roughly 20cm by 20cm. Divide the filling into four and place a dollop in the middle of each pastry square. Fold the corners into the middle and pinch to seal.
- Lightly oil a baking tray and place the pastry parcels on it, sealed side down. Let them chill in the fridge for 10 minutes while you preheat the oven to 200C/400F/gas mark 6.
- Brush the parcels with the beaten egg, then bake for 20-25 minutes until golden brown.