Mint, Potato and Kumara Parcels with Baharat

Heat the oil in a frying pan, add the onion and cook over a medium heat for 5 minutes until soft.

**Add the potato and kumara*, Baharat, cumin and garlic and cook for 2 minutes or until spices are fragrant. Add ½ cup of water, cover with a tight-fitting lid and cook on low heat for 20 minutes, or until potatoes are tender, adding more water if necessary to stop the vegetables from sticking. Transfer the vegetable mixture to a bowl and cool to room temperature. Add the mint** and season to taste.

Place one sheet of filo onto a clean workspace. Brush with melted butter and cut into half crosswise, then fold each half into 3, to form two 8x28cm rectangles. Place a tablespoon of the potato mixture on the edge of each strip. Fold the pastry over so that the bottom edge meets a side edge and forms a triangle, and then continue folding from side to side. Place on a greased baking tray and brush with a little more butter. Repeat with remaining, pastry, butter and filling.

Bake at 180℃ for about 20 minutes or until golden. Serve with pre-dinner drinks or as a light meal with a green salad.