These vegetarian samosas are a great way to get 3 of the 5-a-day into your family as well as a huge burst of flavours. They’re also rich in fibre, folate, vitamin C, calcium and iron. They are not fried like traditional samosas but baked in the oven with minimal oil.
You can play around with whatever you like in the filling. Spinach is fantastic in these but at the time of making, I didn’t have any or I would have added it instead of peas.
They are great served hot and crispy from the oven but can also be eaten warm or cold as a snack for the next day – if they last that long.
Makes 6 large samosas.
- 2 large sweet potatoes (about 500g), peeled and cut into small pieces
- 1 tbsp vegetable oil, plus extra for brushing
- 1 red onion, chopped
- thumb-sized piece ginger, peeled and grated
- 2 garlic cloves, grated
- 1 tsp each medium curry powder, garam masala, turmeric
- small bunch coriander or mint, finely chopped
- 1 tbsp curry paste (I used madras)
- 1 tsp black onion (nigella) seeds
- 200g frozen peas
- 270g pack filo pastry (6 sheets)
- Put the sweet potatoes in a large bowl, cover with cling film and microwave on full power for 5-8 minutes 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 and coriander/mint, stirring for a couple of minutes more until fragrant. Add the curry paste, spices and the black onion seeds to the pan, stir for 30 seconds or so until fragrant then add the frozen peas. 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. 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.
- Put the samosas on a baking tray lined with baking parchment. Brush with a little more oil and sprinkle over some extra black onion seeds or cumin seeds if desired. Bake for 20-30 mins or until deep golden brown. Cover with foil if the corners begin to burn before the base is browned.