SERVES: 7

METHOD

1. Preheat oven to 200ºC (180ºC fan-forced) and lightly grease a round 24cm spring-form cake tin and line the base with baking paper.

2. Place potatoes (skins on) in preheated oven and bake for 45 minutes. Remove from oven and allow to cool for 10 minutes before removing skins. Place potato in a medium mixing bowl and mash until smooth. Allow to cool.

3. Add chorizo, cornflour, feta, spring onions, coriander, salt and pepper to the potato, stirring until mixture is well combined. Divide mixture into 7 equal sized portions.

4. Melt butter in a small saucepan over a low heat.

5. Place pastry sheets on a clean surface under a damp tea towel.

6. Place a sheet of the filo on another clean damp tea towel and quickly brush with melted butter.

7. Place a portion of cooled potato mixture along the long edge of the prepared pastry, like a thin sausage. Carefully roll the pastry up, to encase the mixture, creating a long pastry cigar. Carefully roll into a coil and place in centre of prepared tin.

8. Repeat the process with the remaining pastry and potato mixture, placing each pastry coil into the tin around the centre pastry coil.

9. Brush remaining butter over the top of the pastry coils and sprinkle with sesame seeds.

10. Place tin in preheated oven and cook for 1 hour or until pastry is golden, puffed and crisp. Remove from oven and allow to cool for 5 minutes, before carefully removing the pie from cake tin and sliding it onto a serving platter.

11. Serve pies either hot or at room temperature.

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