Baked Sweet Potato Vegetable Samosas Recipes
SPINACH & SWEET POTATO SAMOSAS
These vegetarian samosas are a great way to get 3 of the 5-day into your family. They're also rich in fibre, folate, vitamin C, calcium and iron
Provided by Cassie Best
Categories Side dish, Snack, Starter
Time 1h20m
Number Of Ingredients 14
Steps:
- Put the sweet potatoes in a large bowl, cover with cling film and microwave on High for 8 mins or until soft.
- Meanwhile, heat the oil in a large pan, add the chopped onion and cook for a few mins to soften. Stir in the ginger, garlic, chilli (if using) and coriander stalks, stirring for a couple mins more until fragrant (the garlic will burn easily, so keep an eye on it). Add the curry paste and half the black onion seeds to the pan, stir for 30 secs or so until fragrant, then add the spinach and 2-3 tbsp water. Cook the spinach until wilted, then add the sweet potato and any liquid from the bowl. Season well and mash everything together with the back of a spoon, leaving some chunky bits of potato. Leave to cool completely.
- Unroll the pastry and pull out two sheets to work with - keep the rest covered with a tea towel to prevent it from drying out. Brush both sheets with a little oil and scatter some of the black onion seeds over one sheet. Put the other sheet on top. With the shortest side facing you, cut down the centre to make two long strips. Scoop a sixth of the sweet potato mixture onto the top right-hand corner of the filo in a rough triangle shape. Fold the pastry over on an angle, continuing down the length of the pastry until you reach the bottom and have a neat triangle encasing the filling. Trim off any excess pastry with a knife. Repeat to make six samosas. Heat oven to 200C/180C fan/gas 6.
- Put the samosas on a baking tray lined with baking parchment. Brush with a little more oil and sprinkle over the remaining black onion seeds. Bake for 25-30 mins or until deep golden brown. Meanwhile, peel the cucumber into ribbons, then toss with the sliced onions and coriander leaves. To serve, dollop some yogurt onto each plate, top with two samosas, a mound of the cucumber salad and mango chutney.
Nutrition Facts : Calories 650 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 108 grams carbohydrates, Sugar 36 grams sugar, Fiber 15 grams fiber, Protein 17 grams protein, Sodium 1.5 milligram of sodium
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FILO PASTRY SWEET POTATO SAMOSAS RECIPE | JUS-ROL
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- Method: Follow pastry preparation instructions. Preheat oven to 190°C (170°C for fan assisted ovens) Gas M5
- Wash both potatoes, cut into large chunks – leaving skin on, and cook in normal way in boiling salted water until just cooked. NB the sweet potato will take less time than the ordinary one so pop those pieces into the pan after the others have been cooking for 5-7 minutes.
- Meanwhile heat the oil in a pan, gently sauté the garlic and onion, stir in curry powder and cook for a further 3 minutes, remove from heat. Once the potatoes are cooked, cut into small dice and add to onion mixture, mix well and then stir in peas and allow to cool.
- Add some chopped coriander to the melted butter (optional) Cut the filo sheets in half down their length, re stack the strips and lightly brush one strip with melted butter, top with a second strip and brush again. Place a spoonful (approx. an eighth of the total) of the filling towards the end of the pastry strip nearest you, slightly on the left of the strip and just up from the bottom.
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Reviews 7Calories 144 per servingCategory Appetizers
- For the pastry:In a large mixing bowl, add the flour and salt, mix. Add the oil and a little water. Using a fork, mix until the dough starts to stick together, adding water a little at a time as needed. Use your hands to make a ball. Transfer the dough ball to a floured surface and knead until smooth, about 1 minute, the dough should not be sticky or dry. Cover well with plastic wrap and set aside for 30 minutes.
- For the sauce:Add all the mango, mint and salt to a food processor along with 4 tablespoons water and pulse until smooth and pourable. Add more water if needed. Transfer to a bowl and set aside.
- For the filling:Use a fork to pierce the skin of the potato all over. Microwave for 3 minutes, turn and microwave for another 3 minutes. The potato should feel tender when a fork is inserted. Remove and set aside to cool. When the potato is cool enough to handle, peel and mash. You will need 1 cup (270 grams) of potato.
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