Beatrice Maria Petrini
Crunchy fillo dough with potatoes and lemon and ginger sauce
1 sheet of fillo pastry
3 medium size potatoes
1 jar ginger tuna
50g soy milk
100g sunflower seed oil
Defrost the fillo dough and set aside.
Cook the potatoes, peel them and mash them to a purée with a fork, then set aside.
Peel and grate the ginger, then set aside. Grate the lemon zest making sure not to scratch the pith, then squeeze the juice and set aside both, separately drain the ginger tuna.
Prepare the ginger sauce.
Mix in the hand-held blender the soymilk with the seed oil and flavour with a tbsp of lemon juice, a pinch of sale and a tsp of ginger.
Put the blade in the bottom and blend at maximum speed while holding it for at least 20 seconds, then gently move upwards. Blend until obtaining a creamy sauce, adjust salt or ginger, if needed, keep in the fridge until it’s time to serve.
Mix the mashed potatoes, tuna, lemon zest, ginger, a pinch of salt, and some lemon, to obtain a filling with flavour and firm texture.
Roll out the fillo dough and cut in 2 by the length. Spread the filling. Form triangles by wrapping the dough over the filling.
Place the triangles on a baking sheet and brush with olive oil, then bake in a very hot oven until golden.
Serve with the sauce decorated with finely chopped parsley.