“These Latin American dumplings are delicious served hot or cold with a selection of dips. Shape them the day before and keep in the fridge, ready to bake.”

Ingredients Nutrition


  1. Preheat the oven to 400°F
  2. Melt the butter in a frying pan, then add the onion and cook over a low heat for about 10 minutes until golden and very soft.
  3. Add the sweet potato and paprika then cook, stirring, over a medium heat for 2-3 minutes.
  4. Season and stir in the parsley. Leave to cool for about 5-10 minutes.
  5. Meanwhile, roll out the pastry to 1/4 in thickness, then cut out about 18 rounds, using a 3-4in cutter or upturned cup.
  6. Spoon a little of the filling onto one side of each round and brush the edges with beaten egg. Fold over to form a crescent shape and pinch the edges together firmly.
  7. Place on a non-stick baking sheet, brush with egg and cook for 10-15 minutes, or until well risen and golden. Allow to cool on a wire rack or wrap in baking parchment and a layer of foil to keep warm for the picnic.

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