Cigar pastries with potato and Chilli filling

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Ingredients (9)

2.00	potatoes — peeld and cubed
4.00	spring onions — finely chopped
5.00 ml	lemon juice
30.00 ml	sweet chilli sauce
25.00 ml	tahini
150.00 g	spinach — shredded
5.00	phyllo pastry
60.00 ml	butter — melted
25.00 ml	sesame seeds

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Method:

Oven temperature: 200°C

1. Boil the potatoes until tender, drain and mash until smooth. Stir in the spring onions, lemon juice, sweet chilli sauce, and the tahini if you are using it. Pour boiling water over the spinach and leave to wilt, then drain well and stir into the potato mixture. Season well with salt.
2. Spread the phyllo pastry out on a clean surface and brush with melted butter.
Cover with another sheet of phyllo pastry and cut into six pieces that are all the
same size.
3. Spread a spoonful of the filling along one long side of a pastry rectangle.
Fold in the two shorter sides and roll up loosely to form a thin cigar shape. Brush
the edges with water. Repeat with the remaining pastry and filling. Place on a
baking tray and brush with the remaining melted butter. Sprinkle with sesame seeds
and bake in a preheated oven for 15 to 20 minutes until golden.