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Filo pastry makes a glamorous coating for potatoes! This pastry may be kept refrigerated for several weeks if carefully wrapped to prevent drying out.

Ingredients

  • 3 sheets filo pastry
  • 2 medium-sized cooked potatoes
  • 2-3 tbsp sour cream
  • fresh herbs
  • garlic salt
  • freshly ground black pepper
  • butter (optional)

Cooking Process

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  1. Cut the cooked potatoes into 5 mm (1/4inch) cubes.
  2. Mix with sour cream, chopped fresh herbs, garlic salt and pepper.
  3. Cut the filo pastry sheets in half using three half sheets for each package.
  4. Brush each sheet lightly with melted butter and place two pieces on the third so the corners lie randomly.
  5. Pile the potato mixture in the centre of each filo arrangement, gather the pastry around the potato, fanning out edges.
  6. Tie packages with a chive leaf for an edible ‘string’ or with thread.
  7. Place on a buttered oven tray, brush with butter if desired, and bake at 190 degrees Celsius (375F) for 10-15 minutes or until pastry is golden brown.

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Bon Apetite

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