Chinese Filo Vegetable Parcels Recipe

• 450 gm Potato, peeled, grated, rinsed and dry
• 15 gm Root ginger, peeled and finely minced
• 4 lrg Spring onions, sliced
• 40 gm Frzn peas
• 50 gm Roasted cashew nuts, roughly minced
• 1 x 120 g sacbet orange and ginger stir fry sauce
• 12 sht filo pastry 30 x 12cm/12 x 8in
• 25 gm Butter or possibly margarine melted
• 2 tsp Sesame seeds Salt and freshly grnd black pepper
• 22 c. /425 F/Gas Mark 7

Directions