Sweet Potato & Ginger Parcels Recipe

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large pot of salted boiling water, cook the sweet potatoes until tender, about 10 minutes. Drain and set aside.

In a small pan, heat a little oil over medium heat and sauté the ginger and garlic until fragrant, about 1 minute.

Add the cooked sweet potatoes, cumin, coriander, salt, and pepper to the pan. Mash the mixture with a fork until well combined.

Roll out the puff pastry sheets and cut into squares or rectangles. Spoon a generous amount of the sweet potato and ginger filling onto each pastry square.

Fold the pastry over the filling to form a parcel and seal the edges by pressing with a fork. Brush the tops with beaten egg wash.

Place the parcels onto the prepared baking sheet and bake for 15-20 minutes, or until golden brown and crispy.

Serve the sweet potato and ginger parcels warm and enjoy!