Sauerkraut, sweet potato and filo rolls

Updated at: Fri, 08 Sep 2023 20:06:55 GMT

Step 1

To make the filling, peel and roughly chop the onion. Heat the olive oil in a large high-sided saucepan and add the onion, then let it cook for 10 minutes, stirring regularly, until it starts to soften.

Step 2

Peel the sweet potatoes and slice them thickly, about 3cm in width. Steam over boiling water until tender to the point of a skewer, remove from the heat, then transfer to a bowl and mash them roughly with a fork. Stir the sauerkraut and dill into the onion and sweet potato then season with salt (bear in mind the salt in the sauerkraut) and ground black pepper.

Step 3

Preheat the oven to 210C fan/gas mark 8. To make the rolls, lay a sheet of filo on a lightly floured work surface and cut them in half lengthways to give two squares roughly 22 x 24cm. Brush the surface of one of them with some of the olive oil. Place the second square on top of the first, then brush with olive oil. Place one sixth of the filling down one side of the pastry, about 2cm from the edge, then roll the pastry up into a rough sausage and fold the sides to seal. Place on a baking sheet and brush with olive oil. Continue with the rest of the mixture to make 6 parcels, placing them well apart on the baking sheet. Sprinkle with sesame seeds and bake for 20-25 minutes until puffed and deep golden brown.

Step 4

To make the dressings, using a fork or small whisk, beat together the mint leaves and olive oil, and pour into a serving jug. Stir the creme fraiche and mustard together in a small bowl.

Step 5

Lift the pie onto a serving board or large plate (I use my bread board) and bring to the table with a bowl of the mustard and creme fraiche, with a jug of the mint oil to trickle over.

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