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    Sweet Potato Samosas

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    Sweet Potato Samosas

    Sweet Potato Samosas

    • Preparation time: 30 minutes
    • Cooking time: 30 minutes to 35 minutes

    Makes: 18


    • 1 tbsp groundnut oil
    • 1 tsp hot curry powder
    • 1 ½ tsp cumin seeds
    • ½ onion, chopped
    • 15g ginger, chopped
    • 1 garlic clove, finely chopped
    • 2 sweet potatoes, diced into 1cm cubes
    • 1 green chilli, chopped
    • 100g frozen peas, thawed
    • 2 tbsp chopped coriander
    • 1 tbsp lemon juice
    • 270g Filo pastry
    • 50 g ghee


    1. Heat the oil in a large pan. Add the curry powder and 1 tsp cumin seeds. Cook for about 30 seconds, stirring constantly. Add the onion, ginger and garlic; cook for about 5 minutes. Add the sweet potato, chilli and 50ml water; cook for another 6–8 minutes, stirring from time to time. Remove from the heat and stir in the peas, coriander, lemon juice and some salt to taste.
    2. Preheat the oven to 200C/gas 4. Take one sheet of pastry at a time, cut into two or three strips and brush lightly with ghee. Place 1 tbsp filling slightly off-centre at one end of each strip; fold over the further corner to form a triangle shape. Keep folding the pastry, maintaining the triangle, until you reach the end. Brush with more ghee and place on a greased baking sheet. Sprinkle each samosa with the remaining cumin seeds and bake for about 20 minutes, until lightly browned.

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    Cook's tips

    These delicious canapés are always a hit, especially when accompanied by a lively pomegranate cocktail;
    simply combine a shot of light, floral whisky with pomegranate juice and soda water and serve over ice.


    Average user rating

    5 stars