Filo Sweet Potato and Goat Cheese Triangles

Raw, boiled, roasted, baked or stuffed, the sweet potato is one of autumn's most welcome pleasures. Here it sits with roasted aubergine and soft goat's cheese, all encased in a crisp filo triangle.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

🍠 Preheat the oven to 200°C/180°C fan/Gas Mark 6. Put the sweet potato into a roasting tin in an even layer and sprinkle with the smoked paprika and a healthy drizzle of olive oil. Roast for 20 minutes until just tender - roasting them is a good method of retaining the flavour while also extracting some of the extra moisture).

Step 2

🍠 Brush each aubergine slice with a little olive oil on both sides and fry over high heat until the sides have curled and each slice is cooked through. Set aside.

Step 3

🍠 Remove the sweet potato from the oven and put it into a bowl. Using a potato masher, mash until the cubes have all but disappeared and stir through the chickpeas and lemon zest.

Step 4

🍠 TIP: If the filo you buy is not long enough, then simply join two sheets together and secure with melted butter.

Step 5

🍠 Cut the filo sheets in half horizontally to create two long lengths of pastry all over with melted butter. Cover the remaining pastry with a damp tea towel to keep fresh.

Step 6

🍠 Put one-sixth of the sweet potato mixture on the sheet of pastry. Top with 3-4 rounds of aubergine and a round of goat's cheese. Fold the bottom corner to meet the top side to start the shape of a triangle. Fold the bottom point of the pastry up, sealing in the filling, then complete the triangle by folding again in the opposite direction. Keep folding until you reach the top and lightly brush with more melted butter. Repeat until you have finished the filling.

Step 7

🍠 Place the triangles on a baking tray and cook for 20 minutes until golden.

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