(Makes 12 circles)

Portion size: 2 circles

  • 2 large potatoes, scrubbed (300 g)
  • 150 g strong cheddar, grated
  • 1 large egg, beaten
  • 30 ml parsley, chopped
  • pinch of red pepper to taste
  • freshly ground black pepper to taste
  • salt to taste (optional)
  • 3 sheets phyllo pastry
  • 25 ml to 30 ml olive oil or macadamia nut oil

Leave peel on potatoes, but scrub them thoroughly. Cut into quarters. Boil in a small amount of water until soft. Drain and mash, using a fork (leave peel on). It doesn't matter if the mash is not entirely smooth. Allow to cool. Add cheese, egg, parsley and seasoning to taste. Place one sheet of phyllo pastry on working surface and brush lightly with oil. Put a second sheet on the first and brush with oil again. Repeat with third sheet. Reserve rest of oil for later use. Spoon potato filling onto the longer side of the pastry (about 5 cm from the edge) so that it forms a long sausage shape. Fold the 5 cm flap of pastry over the filling and roll up like a Swiss roll. Cover with cling flim and chill for at least 2 hours. Heat oven to 190 ºC. Spray non-stick food spray onto a baking tray. Slice pastry roll into about 12 slices of 3 cm each. Place slices on baking tray. Brush tops of slices with remaining oil. Bake for 20 to 25 minutes until golden and cooked. Serve warm.