These nutrition-packed samosas are great for main dinners or lighter lunches. As a main dinner, I serve them with side dishes of pulao rice or roasted chickpeas and crispy kale.
Preparation time: 15 minutes
Cooking time: 32 minutes
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 celery stick, finely chopped
1 tsp ground cumin
1 tsp garam masala
½ tsp turmeric
½ tsp mild chilli powder
225g / 8oz / 1½ cups sweet potato, diced
50g / 2oz / ½ cup frozen peas
75g / 2.5oz / 1 cup spinach, finely chopped
1 tbsp chopped fresh coriander (optional)
2 tbsp sesame seeds
2 tbsp pine nuts
6 sheets filo pastry
olive oil, for brushing
- Preheat the oven to 180C / 350F / Gas 4.
- Heat the oil in a frying pan (skillet) and sauté the onion for 2 minutes. Stir in the garlic, celery and all of the spices, and cook for a further 2 minutes. Add the potatoes and cook over a low heat for 5 minutes or so until they begin to soften. Stir in the peas, spinach, coriander, sesame seeds and pine nuts, and cook for a further 3 minutes.
- Work with one sheet of pastry at a time, and keep the others covered with cling film (plastic wrap) so they don’t dry out. Lay the sheet out on a clean work surface (counter) and fold in half lengthwise. Place 2 tbsp of the vegetable filling at one end of the folded pastry sheet. Fold over one corner to make a triangle. Continue folding in this way to make a triangular package and seal the edges with water. Repeat with the remaining pastry sheets and filling.
- Lay the samosas on a baking sheet, brush with olive oil and bake for 20 minutes or so, until golden brown.