We’re having a much anticipated, much desired mini-heatwave here in the north of Scotland. The wind has dropped, the sun has come out and it is a sultry 24oC (75oF) outside. No snickering now: that’s a roaster for these parts. My deckchair, a book and an icy Ginnito cocktail await me in the garden. This is going to be a brief introduction!
The following recipe was created to satisfy my urge for Indian samosas without the accompanying vast amounts of calories. Like my spring rolls, I forewent the usual deep frying and used filo pastry for the wrapper instead allowing me to oven bake the samosas. The filling was also given a healthy makeover using vitamin rich sweet potatoes instead of normal spuds. A very successful experiment. These were delicious and have been made a lot this summer.
Sweet Potato and Spinach Samosas
2 tblspn vegetable oil
1 tspn mustard seeds
1 onion, very finely chopped
1 garlic clove, very finely chopped
1 red chili, very finely chopped
1/2 tspn turmeric
Pinch of cayenne
1/2 tspn cumin
1/2 tspn curry powder
200g peeled and cubed sweet potato
Handful of fresh coriander
Filo pastry sheets
1 egg, beaten
- Heat the oil in a heavy based pan. Add the mustard seeds and onion and fry over a medium heat until the onion is softened.
- Add the chilli and cook a little longer.
- Stir in the spices and a good pinch of salt. Cook for a minute before adding the sweet potatoes and enough water to just about cover.
- Bring to the boil, reduce heat, cover and simmer for 12 minutes or until potatoes are soft. Increase the heat and boil until all the liquid evaporates.
- Meanwhile, wilt some spinach in just a little water. Drain well and chop finely.
- Mash the sweet potato mixture and stir in the spinach. Season to taste.
- Cut filo pastry into circles approx 20cm in diameter. I just cut around a bowl.
- Stuff and fold the samosas as shown here.
- Lay samosas on a baking tray, brush with beaten egg and bake in a 200oC oven for 12-15 minutes until golden and crisp (more so than in the above picture – I was just really impatient and hungry that day).
- Eat with a yogurt and coriander raita.