I quadruple the recipe and freeze 😍
100g sweet potato, chopped
1 tbsp olive oil
1 small onion, finely chopped
10g grated ginger, fresh
1 tsp garam masala
1 tsp mustard seeds
1 1/2 tsp melted butter
55g frozen peas
1/2 tsp chilli powder or paprika
2 sheets filo pastry
Salt and pepper
Preheat the oven to 200°C. Line a baking tray with wax paper and set aside.
Boil the sweet potatoes until soft, then drain the water out and mash with a fork.
In a frying pan add the olive oil, onion, peas, mustard seeds, chilli, ginger, garlic and garam masala and cook on medium until the onion has softened. Add a splash of water and cook until the water has absorbed, around 2 minutes.
Add the onion mix to the mashed sweet potatoes and stir to combine.
Cut each sheet of fill into 3 strips lengthways (cover the sheet you are not using under a damp tea towel to prevent it drying out)
Add a full teaspoon of the mix to the top of one of the strips and fold into a triangle to the end of the strip. Brush the edges with melted butter to seal. Brush a little on top to finish. Continue the process until you have used the 6 strips of fill, making 6 Samosas per portion.
Place on the prepared tray and bake for 25 to 30 minutes until golden brown and crispy. Turn over at the half way point.
Serve with a green salad.