Sweet potato and chorizo filo pies

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Prick the sweet potatoes with a fork, then microwave on high for 12 minutes, turning halfway through, until tender.
2. Meanwhile, fry the chorizo in a non-stick frying pan over a medium heat for 3-4 minutes, stirring, until crisp. Drain on kitchen paper.
3. Halve the sweet potatoes, then hold  in a tea towel or oven glove and use a spoon to scoop out the flesh into a mixing bowl. Add the feta, spring onions, lemon zest and chorizo (see tip). Season, then mix to combine.
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4. To assemble the pies, lay out a filo sheet (keep the rest covered to stop them drying out). Brush it with oil, then put a quarter of the filling in the middle, towards one end. Fold up the pastry to encase the filling, folding in the ends as you roll to make a rectangular parcel.
5. Arrange the parcels on a baking sheet lined with a non-stick liner, brush with the remaining oil and sprinkle with za’atar. Bake for
   15 minutes until hot and crisp.
6. Mix the chickpeas in a bowl with the harissa, lemon juice and mustard cress. Taste, season, then serve with the pies.