Filo Pastry Bites with Potato-Mint Filling

Ingredients

• 300 g waxy potatoes
• Salt
• 2 Garlic cloves
• 2 tbsp freshly chopped mint
• 50 g freshly grated Parmesan
• 1 egg
• pepper (ground)
• 2 tbsp butter
• 300 g filo pastry (refrigerated)
• 125 g sour cream
• 1 tbsp Tomato Paste
• Tabasco

Instructions

1. 1.

   Wash the potatoes and boil them in their skins with salted water for about 25 minutes until tender. Drain, let cool slightly, peel, and mash finely with a potato masher. Peel and dice the garlic finely. Mix the mashed potatoes with mint, parmesan, egg, and garlic; season with salt and pepper.

2. 2.

   Melt the butter. Preheat the oven to 200°C fan-forced.

3. 3.

   Cut the filo pastry into pieces about 8 × 10 cm (roughly 20 pieces) and brush each piece lightly with butter. Spread a thin layer of the potato mixture on each, leaving a 2 cm border around the edges. Roll the pieces from the short side and press the edges together like candy to seal.

4. 4.

   Place the pastry rolls seam‑side down on a baking tray and brush them with the remaining butter. Bake in the preheated oven for about 12 minutes until golden brown, turning once halfway through.

5. 5.

   Whisk the sour cream with tomato paste, salt, and a few dashes of Tabasco; taste and adjust seasoning. Serve the sauce in small bowls alongside the pastry rolls—hot, lukewarm, or cold as preferred.