Chorizo and Sweet Potato Rolls with quick Cranberry Sauce
This is a great sharer to have friends and family over for a get together. Really easy to prepare and can be done well in advance so all you need to do is put the oven on and serve. It is a sweet, salty and savoury festive treat.
- 3 medium sweet potatoes
- 80g whole chorizo, chopped
- 200g feta, crumbled
- 3 spring onions, sliced
- 1 red chilli, chopped
- Zest and juice 1 lemon
- 4 sheets filo pastry
- 3½ tbsp olive oil
- 1 tbsp cumin seeds
- 100g light muscovado sugar
- 100ml orange juice, fresh or from a carton
- 250g pack fresh or frozen cranberries
Heat the oven to 200°C/180°C fan/gas 6. Prick the sweet potatoes with a fork, then roast in the oven until a knife slips through easily. This will take around 30 minutes.
Meanwhile, fry the chorizo in a non-stick frying pan over a medium heat for 3-4 minutes, stirring, until crisp. Drain on kitchen paper. Halve the sweet potatoes then scoop out the flesh into a mixing bowl. Add the feta, spring onions, chilli, lemon zest and chorizo. Season, then mix to combine.
To assemble the pies, lay out a filo sheet and brush it with oil, then put a quarter of the filling in the middle, towards one end. Fold up the pastry to encase the filling, folding in the ends as you roll to make a rectangular parcel. Arrange the parcels on a non-stick baking sheet, brush with the remaining oil and sprinkle with the cumin seeds. Bake for 15 minutes until hot and crisp.
For the cranberry sauce, tip 100g light muscovado sugar and 100ml orange juice into a pan, then bring to the boil. Stir in 250g fresh or frozen cranberries (I actually prefer frozen myself!), then simmer until tender but still holding their shape – this will take about 5 mins if using frozen cranberries. The sauce will thicken as it cools.
Place the chorizo parcels on a serving plate and serve with the cranberry sauce.