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Cheesy sweet potato samosas
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1 large sweet potato (about 400g)
115g pack baby spinach
100g Gruyère, coarsely grated
2 tbsp red onion or tomato chutney
1 tsp thyme leaves
4 sheets filo pastry
25g unsalted butter, melted
½ x 190g jar Meena’s Cool Mint Raita, to serve
1. Preheat the oven to 200°C, gas mark 6. Carefully prick the sweet potato all over with a fork, put it on a baking tray and bake for 45-50 minutes, or until soft. Leave to cool for 15 minutes.
2. Meanwhile, put the spinach in a heatproof bowl and carefully pour over a kettleful of just-boiled water. Leave for a minute or two until the spinach has wilted, then tip into a colander and leave to drain. Press with a fork to squeeze out any excess water.
3. Halve the potato and use a spoon to scoop the flesh into a bowl, discarding the skin. Roughly chop the spinach and stir it in, along with the cheese, chutney and thyme. Season and leave to cool.
4. Using scissors, cut the sheets of filo lengthways into three strips. Stack the strips on top of each other and cover with a clean, damp tea towel. Remove the top pastry strip, leaving the others covered, and lay it vertically. Put a spoon of potato mixture at the top of the strip.
5. From one of the top corners of the pastry, make a diagonal fold to enclose the filling, then continue folding to form a neat, triangular parcel. Brush with the melted butter and put on a nonstick baking tray.
6. Repeat to make 12 parcels, then chill until ready to cook. Preheat the oven to 200°C, gas mark 6. Bake the samosas for 10-15 minutes, until crisp and golden, and serve warm with the cool mint raita.
Typical values per serving:
This recipe was first published in April 2020.
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