SPINACH & SWEET POTATO SAMOSAS
These vegetarian samosas are a great way to get 3 of the 5-day into your family. They're also rich in fibre, folate, vitamin C, calcium and iron
Provided by Cassie Best
Categories Side dish, Snack, Starter
Time 1h20m
Number Of Ingredients 14
Steps:
- Put the sweet potatoes in a large bowl, cover with cling film and microwave on High for 8 mins 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, chilli (if using) and coriander stalks, stirring for a couple mins more until fragrant (the garlic will burn easily, so keep an eye on it). Add the curry paste and half the black onion seeds to the pan, stir for 30 secs or so until fragrant, then add the spinach and 2-3 tbsp water. Cook the spinach until wilted, then add the sweet potato and any liquid from the bowl. 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 and scatter some of the black onion seeds over one sheet. 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/gas 6.
- Put the samosas on a baking tray lined with baking parchment. Brush with a little more oil and sprinkle over the remaining black onion seeds. Bake for 25-30 mins or until deep golden brown. Meanwhile, peel the cucumber into ribbons, then toss with the sliced onions and coriander leaves. To serve, dollop some yogurt onto each plate, top with two samosas, a mound of the cucumber salad and mango chutney.
Nutrition Facts : Calories 650 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 108 grams carbohydrates, Sugar 36 grams sugar, Fiber 15 grams fiber, Protein 17 grams protein, Sodium 1.5 milligram of sodium
FETA CHEESE AND SWEET POTATO FILO PASTRY SAMOSAS
Feta Cheese and Sweet Potato Filo Pastry Samosas - quick, easy vegetarian appetizers perfect for any celebration or finger food for the holidays!
Provided by Bird's Party
Time 40m
Number Of Ingredients 9
Steps:
- In a bowl add the sweet potato mash, crumbled feta cheese, onions, salt, pepper and coriander.
- With a fork, mash the mixture together until combined.
- Season to taste.
- Cut the file pastry into 3 lengthways strips. Keep 2 of the strips of pastry covered under a damp tea towel to avoid them drying out.
- Brush one strip of the filo pastry with the melted butter.
- Place a tbsp. of the mixture on one corner of the filo pastry and wrap into triangles to form a samosa.
- Brush the samosa with more butter on both sides, and place it onto a non-stick baking tray.
- Sprinkle with sesame seeds or nigella seeds on top, if desired.
- bake at 220 deg. C. for 10-12 minutes.
FETA & SWEETCORN SAMOSAS
These light and crispy Indian veggie snacks freeze really well and make a great party bite
Provided by Roopa Gulati
Categories Dinner, Starter
Time 50m
Yield Makes 14
Number Of Ingredients 9
Steps:
- Cook the sweetcorn in a pan of boiling water for about 3 mins. Drain and set aside. Heat 2 tbsp of the oil in a wok or large pan. Toss in the cumin seeds and cook, shaking, for about 30 secs until they take on a nutty aroma. Add the onion and cook until softened. Stir in the corn, garam masala, lime juice and feta, and cook for 1 min until any liquid evaporates. Leave to cool.
- Heat oven to 200C/180C fan/gas 6. Lay out a sheet of filo and cut in half lengthways. Brush with some of the remaining oil, then spoon 2 tbsp of sweetcorn mixture on top of each half. Fold each over into a triangle. Repeat with the remaining filo sheets, oil (reserving about 1 tbsp) and mixture. Put the cornflour in a small bowl and add enough water to make a thin paste. Brush the paste over the triangle edges so the seals are secure. The samosas can be frozen at this point. Put them on a tray lined with cling film and freeze until firm before bagging and sealing.
- Put the samosas on a baking tray. To cook straight away, brush tops with reserved oil. Bake for 15 mins until golden and crisp.
Nutrition Facts : Calories 131 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
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FILO PASTRY SWEET POTATO SAMOSAS RECIPE | JUS-ROL
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- Method: Follow pastry preparation instructions. Preheat oven to 190°C (170°C for fan assisted ovens) Gas M5
- Wash both potatoes, cut into large chunks – leaving skin on, and cook in normal way in boiling salted water until just cooked. NB the sweet potato will take less time than the ordinary one so pop those pieces into the pan after the others have been cooking for 5-7 minutes.
- Meanwhile heat the oil in a pan, gently sauté the garlic and onion, stir in curry powder and cook for a further 3 minutes, remove from heat. Once the potatoes are cooked, cut into small dice and add to onion mixture, mix well and then stir in peas and allow to cool.
- Add some chopped coriander to the melted butter (optional) Cut the filo sheets in half down their length, re stack the strips and lightly brush one strip with melted butter, top with a second strip and brush again. Place a spoonful (approx. an eighth of the total) of the filling towards the end of the pastry strip nearest you, slightly on the left of the strip and just up from the bottom.
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