Potato pockets

This is the kind of recipe that can suit any mealtime, and it’s a rival for all weekend breakfasts! Filled with soft herby mashed potato and an encased runny egg yolk, it’s the layers of delicious flavour that make these crisp filo pastry pockets totally special.

Source: Nadiya's Fast Flavours

Ingredients

Instructions

1. Chop the dill and parsley, as fine as you can get it, and add to the potato. Add the celery salt and mix. Set aside.
2. Take the filo rectangles and cut in half, so you now have 22 sheets of filo. Lay out 7 sheets of filo side by side, brush with egg white and top each sheet with another sheet of filo.
3. Divide the mash mixture equally onto the 7 sheets, placing the herby mash in the centre. Using the back of a spoon, create a dent where your egg yolks will sit. All yolks are different sizes, so you make the dent based on the yolks you have. Use your spoon to square off the mash around the edges. Do this to all 7 and drop an egg yolk into each dent.
4. Brush the excess filo around the edge of the potato with the egg white. Add a filo square on top and be sure to seal the edges where you brushed all over with the egg whites. You will have one square left over, so just give one parcel a double lid. Extra crispy!
5. Brush the top of the parcel all over with the egg white. Take the top edge and fold down into the centre (you may need to tuck in the shorter sides first, then fold the longer side over the top). Take the bottom edge and fold up into the centre. Brush all over with egg white. Fold over the left side into the centre and then the right. Do this to all of them and pop onto a baking tray.
6. Take the egg whites and lightly whisk till foamy. Add the cornflour, paprika and salt and whisk till combined.
7. Pop a non-stick pan over a high heat with 1cm of oil.
8. Dip one of the squares into the egg white mix and coat all over. Place carefully into the oil, yolk side still up, and fry for
   1.5 minutes, then flip over for
   1 minute to brown before draining. Repeat this with the others, and they are ready to serve, hopefully with a runny yolk in the centre. I like to drizzle over a generous squirt of Sriracha.

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