Lemon, Potato and Cheese Filo Rolls
These lemon, potato and cheese filo rolls make the perfect snack. The filling of lemony potatoes is sooooo addictive. I love to top them with sesame or nigella seeds for added crunch and flavour.
This recipe is sponsored by The Laughing Cow. I used the Original Cheese Spread in this recipe.
When I think of snack time aside from crackers topped with various bits and hummus and dips, I think of pre prepared snacks. The kind that families tend to make before Ramadan to stock their freezers with. These lemon, potato and cheese filo rolls are freezer friendly and taste lovely baked.
By the way, I don’t need an excuse to make filo rolls. I don’t wait for on occasion! I make them all the time! I have been making filo rolls with various fillings for years but my favourites are:
- This one! Potato and Lemon
- Beetroot and Feta
- Apple and Cinnamon (erm..no brainer)
This lemony potato filling is one my friend first introduced me to about 9-10 years ago. I went to her house and she was making samosas. They were and still remain the best vegetarian samosas I have ever eaten in my life. She is a natural cook, she just chucks things together and voila. The reason they tasted so amazing was also a lot to do with the crispy and flaky samosa pastry/pad she had made too which complemented the filling perfectly. However I save said pastry for treats because it has a high fat content and as you know, I am working towards healing from the inside out. Also who has the time? Not me!
So this is a lighter version of those samosas. Traditional samosas are deep fried. These babies are baked. Ready made Filo pastry takes away the lengthy process of making samosa pad. I did originally make these in the triangle shape but the rolled version is just as easy. Whatever you prefer! You can also layer the filo to get a thicker roll by placing one on top of each other with butter in between the layers.
You can also make the filling the night before and let the flavors come together!
- 1 tbsp Oil
- 1 tsp Cumin Seeds
- 1/2 Onion diced
- 1 inch Ginger crushed
- 3 Cloves Garlic crushed
- 1/2 tsp Turmeric
- 1 tsp ground Coriander
- 1 tsp ground Cumin
- 1 flat tsp Red Chilli Powder (Adjust to taste)
- 2 Green Chillies pierced
- 250g Potatoes cut into 1/2 inch cubes
- Juice of 1/2 Lemon
- 2 triangles Laughing Cow Original Cheese
- Salt to taste
- 450g Filo Pastry
- Sesame and Nigella Seeds
- 1 Egg whisked
- Preheat oven to 180 C / 350 F / Gas Mark 4.
- Heat the oil in a medium sized pan over a medium, high heat then add the cumin seeds. When seeds sizzle, add the onion and fry for 5 - 7 minutes, until the onion is soft.
- Add the ginger, garlic, turmeric, ground coriander, ground cumin, red chilli powder and fry for a couple minutes, then add the potatoes.
- Add the green chillies and saute the potatoes for about 6-7 minutes.
- Pour in enough water to cover the potatoes, then simmer for about 20- 25 minutes, until the potatoes are very tender.
- Stir in the cheese and squeeze the lemon over the potatoes then set aside.
- Season and taste, add more lemon if need be.
- Lay the filo sheets out in front of you and cut into large triangle are in half to form long rectangles. Keep the pastry covered with a damp cloth as you are working. This will help to avoid it getting too dry.
- Lay one strip of filo down and place a tablespoon of the filling at the bottom end of it. Fold over the pastry from each side to seal in the mixture and then roll up. Wet the end with water to seal. Fill the remaining pastries in the same manner.
- Brush with eggs and top with sesame and nigella seeds.
- Grease a tray with a little oil, then add the pastries to the tray and bake for 20 - 25 minutes.
- Serve with a dip of your choice.