Vegetable samosas with raita dip

Serves: 4 (2 per portion)
Prep: 35 minutes
Cook: 40 minutes

Ingredients

• 2 sweet potatoes, peeled and finely diced (350g when peeled)
• 1 tsp rapeseed oil
• 2 onions (180g), finely chopped
• 1 red pepper (160g), finely chopped
• 2 garlic cloves, crushed
• 1 tbsp curry paste
• 100g frozen peas
• Spray oil
• 4 sheets filo pastry

For the raita
• 10cm cucumber (200g), finely diced
• 200ml 0% fat Greek style yogurt
• Good pinch pepper
• 3 spring onions finely chopped
• 1 tsp dried mint (optional).

Top tips
• Make sure the stuffing is cold as hot stuffing tends to break the pastry
• When working with filo pastry work with one sheet at a time and keep the rest covered with a tea towel to prevent it from drying out
• This works with most vegetables – cook firmer vegetables first but others such as peppers can be added raw
• If you don’t have spray oil use 1 tbsp rapeseed or sunflower oil and brush it sparingly onto the filo pastry with a pastry brush.

Method

For the filling
1. Put the sweet potatoes in a bowl, cover with cling film and microwave on High for 6 mins or until soft 2. Meanwhile, add the oil to a large pan, add the chopped onion and red
pepper and cook for 8-10 minutes then stir in the garlic and cook for a further minute
3. Add the curry paste mix well and remove from the heat and mix well again
4. Check the sweet potato is soft, and roughly mash with a fork leaving it quite lumpy
5. Add the potatoes to the onion mixture, mix well then stir in the frozen peas. These will cool the mixture down whilst they defrost

To make the samosas
1. Heat the oven to 180ºC/gas 4. Pull out one sheet of filo pastry, leaving the rest covered. Spray the sheet with a little oil and cut lengthways down the centre to make two long strips
2. Scoop 1/8 of the mixture onto the top right-hand corner of each filo strip in a triangle shape
3. Fold the pastry over on an angle, continuing down the length of the pastry until you have a neat triangle encasing the filling. Repeat to make 8 samosas
4. Spray a squirt of oil on a baking tray, put samosas on the tray and give them 2 squirts of oil. Bake for 25 mins, turning halfway through, until golden brown
5. Make the raita dip by mixing all the ingredients together.

 

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