Sweet Potato and Pea Samosas

16 Sep

Sweet potato and pea samosas

The ingredients:

1 large sweet potato

Peas

Small handful of cashew nuts

Rapeseed oil

1 onion

1 clove garlic

1 tsp cumin seeds

1 tsp garam masala

1 handful fresh chopped coriander

1 tsp chilli powder

1 fresh green chilli

150g plain flour (I made several batches and used doves farm bread flour blend AND Juvela white flour mix)

50 butter (melted)

The recipe:

  1. Score the skin of the potato and cut into large chunks and boil until cooked.  Add the peas for the last few minutes.  When cooked, drain and put the potato and peas into a mixing bowl.
  2. Dice the onion and crush the garlic and add to hot oil in a frying pan.  Sauté until the onion becomes soft and translucent.  Don’t let the onion go brown.  Then add the cumin seeds and continue to sauté for a couple of minutes
  3. Add the onion to the potato in the mixing bowl, along with the coriander, garam masala, chilli powder and fresh chilli.  Mix well.  (You can afford to crush the potato at this point, but make sure you leave some chunks, it’ll make a good combination of textures in the finished product!
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  5. Cover and pop in the fridge for the flavours to blend for up to 2 hours.
  6. Take the plain flour in a new mixing bowl, add 1 tbsp of rapeseed oil and bring together with a fork, adding small amounts of cold water to the flour until it comes together in a dough.  Take care not to add too much water, but if you do, just add a sprinkle more flour to balance it out.  You end up with a dough like this:
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  8. Cover in cling film and pop in into the fridge to rest for 15-30 minutes.
  9. Make a floury paste with a little flour and enough water to make a thick sticky paste (try to avoid making it too lumpy, too thick or too runny)  this will be the “glue” to keep you samosas in shape.
  10. When ready, roll out the dough to about 1mm thickness.  If you find the dough crumbles a bit too easy, just add a tiny splash more water.
  11. Cut the dough into circles the size of a tea plate, then cut in half to make semi circles.  (Top tip: If you are not immediately making the dough into a samosa, cover with a damp cloth or the cling film to keep it from drying out.)
  12. Take a semi circle of dough, imagine cutting it into 3 slices of pizza (but don’t cut!!)  fold the 1st third over the middle third like this:
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  14. Then fold the last third over the centre third, using a little of the flour paste to stick it together.  You should now have a little cone.
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  16. Take a spoonful of the potato samosa filling and gently put it in the cone, taking care not to overfill the cone
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  18. Now add a little more of the flour paste to the top of the cone and push the edges of the cone together to close the samosa
  19. Brush with melted butter and pop in the over at 220 degrees celsius for about 20 minutes, or until golden brown
  20. Serve with chutney as a yummy snack
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One Response to “Sweet Potato and Pea Samosas”

  1. sybaritica September 16, 2012 at 11:51 pm #

    Samosas are my favorite … I love your filling!

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