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Ingredients

• For the parcels:
• 3 cups (1lb, 2oz, 510g) cooked sweet potato, cubed
• 7 1/2 oz (213g) canned chickpeas (half a regular sized can)
• 1 large onion, thinly sliced and fried in a little oil until soft
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh coriander
• 1 tablespoon chopped fresh parsley
• 1 tsp sea salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• pinch chilli flakes
• 1 tsp turmeric
• 1 tsp paprika
• 1 tablespoon runny honey
• 1 tablespoon chopped dried apricots
• 1 tablespoon flaked almonds
• 1 lb (453g) ready made flaky or puff pastry, cut into 8 6-7 inch (15-18cm) squares
• 1 egg beaten or small quantity Eggbeaters (for an egg wash, omit if wanting a vegan dish)
• flour for dusting.
• For the eggplant sauce:
• 1 large aubergine, diced
• 4 fl oz, 50ml olive oil
• 1 tablespoon tomato puree
• 3 tomatoes, chopped
• 1 clove of garlic, crushed
• 1 tablespoon ground cumin
• 1 tablespoon chopped fresh parsley.

Description

Delicately Spiced Pastry Parcels Filled With Sweet Potato, Chick Peas, Spinach, Apricots And Almonds Served With A Tomato/eggplant Sauce. To Make The Parcel Filling, Simply Mix All…

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