CHEESE AND POTATO PARCELS

These pastry parcels are a great way to give yourself a boost of vitamins A and C, thanks to the sweet potatoes.

Just as importantly, though, they are delicious. They’re best enjoyed straight from the oven while they are still toasty-hot, but are almost as good cold in a picnic lunch.

Thanks to Rachel’s Organic for this week’s lovely recipe.

You’ll need:

● 1 red onion, thinly sliced

● 2 tbsp olive oil

● 200g King Edward and 200g sweet potatoes, peeled, sliced, parboiled and cooled ● 250g ricotta

● 250g grated cheddar cheese – strong ● 200g Rachel’s Greek Style Natural yogurt ● 100g onion marmalade

● 2 eggs

● 2 x 500g ready-made short crust pastry ● Sesame or poppy seeds

● 1 tbsp milk

Method:

1. Pre-heat the oven to 200°C/180°C fan/gas mark 6 and line a baking tray with parchment paper.

2. In a frying pan cook the onion in the olive oil until soft and translucent. In a large bowl mix together the onion, cooled potato, ricotta, cheddar, yogurt, onion marmalade and one egg and season with salt and pepper.

3. Take the pastry block and on a floured surface roll out to a rectangle 2cm thick. Cut into six large, even squares of 12cm. Take a large dessert spoonful of the potato mixture and place in the centre. Brush water around the edges of the pastry with a pastry brush.

4. Take each corner of the pastry and bring it to the middle, pinching at the top to seal each point. Brush with egg wash (one egg and one tbsp milk) completely all around. Sprinkle with sesame or poppy seeds.

5. Place on baking sheet and bake for

25 to 30 minutes until pastry is golden and cooked through.