Sweet Potato and Spinach Samosas

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

(makes 12)

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

100g spinach

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. 

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