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Pea and sweet potato samosas
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These spiced veggie parcels are delicious hot from the oven, eaten cold or reheated in a microwave. As part of this diet plan, you may have two as a snack, or serve four with a salad for lunch.
• 1 of your 5 a day • rich in vitamin A
500g sweet potatoes, diced
200g frozen petits pois, thawed
1 Bunch of salad onions, thinly sliced
2 tsp garam masala
1 tsp cumin seeds
1 Large pinch crushed chilli flakes
1 pack of La Petite Maison Feuilles de brick, 10 pastry sheets
1 Vegetable oil spray
1. Cook the sweet potatoes in a pan of boiling water for 10 minutes until tender. Drain, mash lightly and mix in the peas, salad onions, garam masala, cumin and chilli flakes. Cover and leave to cool.
2. Preheat the oven to 180˚C, gas mark 4. Cut each pastry sheet in half to make semi-circles. Divide the filling between them, then fold the sheets three times to give a flat cone shape. Dampen the sides and press edges together to seal.
3. Transfer to a baking sheet, spritz with oil and bake for 10-15 minutes.
Typical values per serving:
This recipe was first published in January 2012.