6 oz / 175 g filo pastry

sunflower oil

1 lb / 450 g potatoes, peeled

1 small onion, peeled and finely chopped

1 garlic clove, crushed

1 dessertspoon capers, chopped

2 tablespoons finely chopped fresh parsley

1 dessertspoon olive oil

black pepper


Cut the potatoes into even-sized chunks and boil them. Drain and mash, then add the onion, garlic, capers, parsley and olive oil. Season with black pepper, mix well and allow to cool.

Cut the filo pastry into 12 sheets of about 10 x 5 inches / 25 x 13 cm. Place the sheets on a flat surface and divide the filling between them, putting it in the left hand corner of each sheet. Starting at the left-hand corner, fold the pastry and filling over to the right, then up and then over to the left, folding the edges in as you go, to enclose the filling and form small triangles. Shallow fry the pastries in hot sunflower oil for a few minutes on each side until golden. Drain on kitchen paper and serve warm.


Makes 12


country : Lybia

course : starter


source : A Vegan Taste of North Africa / Linda Majzlik