- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Serving: Serves more than 10
Sweet Potato Spinach Samosas
For your next party try these spinach and sweet potato samosas. Freeze before baking and bake from frozen. The sweet potato and spinach filling is both healthy and tasty. A great vegetarian party food. They go well with chutney so why not try this Spicy Tomato Chutney from The Classics Issue? Check out the bottom of the recipe for handy freezer tips.
Recipe Tester Feedback: "Kid friendly and loads of veggies make this a great meat free dinner." - Wendy
No: Dairy / Egg / Nuts
Preparation Time 45 minutes
Cooking Time 15-20 minutes
Can be frozen
- plain flour - 300g, plus extra for dusting
- oil - 10g, plus extra for brushing
- water - 200g, warm
- salt - pinch
- sweet potato - 1, peeled and diced
- water - 1L hot
- onion - 1, red, peeled and halved
- garlic cloves - 2, peeled
- oil - 20g
- spinach - 200g, fresh
- madras curry paste - 2 Tbsp
- nigella seeds - 10g
- To make the filo pastry, place the flour (300g), oil (10g), water (200g) and salt (pinch) in the bowl. Combine Speed 6 / 20 seconds. Remove and wrap in clingfilm. Chill for 30 minutes.
- Peel and chop the sweet potato (1) into small pieces. Fill the bowl with water (1L) and set the internal steaming basket in place. Place the sweet potato pieces into the basket. Program 30 minutes / 100C / Speed 2. Drain and rinse the bowl. Using the spatula, remove the internal steaming basket and set the sweet potatoes aside to cool entirely.
- Into a clean dry bowl place the red onion (1) and garlic cloves (2). Blitz Speed 5 / 3 seconds. Scrape down sides.
- Add the remaining oil (20g). Program 5 minutes / 120C* / Speed 1.
- Add the spinach (200g) and curry paste (2 Tbsp) to the bowl. Program 3 minutes / 100C / Speed 1.
- Add the reserved sweet potatoes. Mash Speed 4 / 4 seconds. Set aside in a small bowl and leave to cool. Preheat the oven to 200C.
- Remove the pastry from the fridge and cut into 12 pieces.
- Starting with a well floured surface, roll each piece into a thin rectangle (approximately 20cm x 10cm). The dough should be quite elastic. Keep dusting the top with flour to make the rolling process easier.
- Stretch the dough with your fingers, starting at each corner. The slower you go, the easier it will stretch. You may get a few holes. This is fine as you will be layering the pastry
- Place a dollop (1 Tbsp) of the filling in the top corner.
- Fold the top corner to make a triangle. Keep folding the pastry until you have reached the bottom.
- Brush some oil on the bottom strip and fold over. Place on a large baking tray lined with baking paper. Brush with some more oil and sprinkle with nigella seeds (10g).
- Bake for 15-20 minutes until lightly golden and baked. Serve with chutney while hot.
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate