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.
I think marco deserves to be in your header image too.
🙂 I love the picture where he’s in mid air. (One of your vacation pics)
Great picnic food – I might adapt to use some of the frozen squash that’s in the freezer.
these sound great – oh and would go beautifully with cherry chutney!
The samosas sound fabulous but as we’re experiencing 90F degree heatwave here in the scottish settled highlands of North Carolina (Asheville) USA I am actually more interested in what your Ginnito recipe is (mojito with gin instead of rum?)
Love your site and from your vacation shots, and dog pics – your lifestyle as well.
From the really southern Highlands…
We’re inviting you to join our blogroll!
The Key Ingredient blogroll features a growing list of food blogs that focus on baking and cooking a combination of sweet and savory foods.
Please contact email@example.com for more details on how to join the blogroll or sign up at http://blog.keyingredient.com/BlogrollSignup.html
KI’s Chief Blogger
Hubby would love these – he always orders them with a takeaway but Ive never made them at home before – will definitely be giving these a try. Hope you enjoyed your afternoon in the sun. It was lovely down here in Cornwall today, with a lovely breeze – unfortunately I was working!!
Those look wonderful and enjoy the mini heatwave!
So pleased you are having some good weather! Is really warm down here today too which makes a change.
These samosas realy take my fancy – love the colourful filling. Bet they were delicious.
Fab idea Wendy – filo pastry and baking. I haven’t had a samosa for ages as they’re always a bit greasy but I’ll be giving this idea a try when I get chance
24 degrees a heatwave? Och aye, lassie, what a buncha wusses … we’re in the middle of winter here in Brisbane, Australia, and it was 24 degrees the other day … I had to put on a coat!
Excellent blog, btw.
I am also a fan of filo pastry samosas and springroll. Not just healthier but also less messy (i don’t like deep frying).
The filling you used here sounds delicious!
I concur with everyone else – a brillant use of filo pastry.
24 degrees? Ah, that’s my kind of summer. 😉
Oh my God! I’m not a huge fan of samosas, but I love sweet potato, and to a lesser but similar extent, spinach! I was just thinking that they should get together for coffee or a drink sometime when I saw this. What. Are. The. Odds.
Lovely, lovely recipe Wendy. Like the idea of filo instead of normal samosa pastry. We’re in the middle of winter but they still fit in perfectly.
Not sure I’ve ever heard Scotland described as “sultry” but you enjoy that sunshine.
Glad to hear the sun is shining – enjoy your scorcher (and be careful not to get sunburnt). Your samosas look lovely and I love the folding instructions
Formerly Known As Mainyacha – Hello again! Funny, I was just thinking the same thing about the header. 🙂
Celia – Squash would work perfectly, wouldn’t it?
Alison – Have never had cherry chutney but am CERTAIN I’d love it. 🙂
Barb – Hello, thank you and welcome! I will be posting the Ginnito “recipe” shortly. It is exactly as it sounds: a mojito with gin rather than… ummm… rum? Tequila? Or whatever a mojito is made of. 🙂
PS Yours is a part of the world I’ve always wanted to visit!
Sophie – I’m on the road at the moment but will check that out when I get home. Thanks!
Beth – I did very much, thank you. At least in Cornwall you have a little more chance of some more nice days? Think yesterday was our summer!
Sylvie – Thank you! 🙂
Antonia – Yeah, the colour is lovely. That was an unexpected bonus. I like pretty food. 🙂
Sophie – Let me know how it goes!
Ross – Jeezo, I wouldn’t survive the winter down there: over 25oC and I don’t go outside! 😉
Nora – Thank you! Didn’t even think about the mess. Good point. 🙂
Lucy – It is rather lovely, I must say. Sundress on for the first time this year. Hooray!
Rebel – Bizarro coincidence! Fab name, BTW. 🙂
Kathryn – It may be the only time it will ever be called so too!
Johanna – Got my factor 30 on at all times! The folding instructions were a Godsend. I was doing something FAR more complicated at first.
What a great idea!
On these sound great. I love using sweet potato as a filling– more nutrient dense AND more delicious!
That’s a really good idea Wendy! I would love to sit in the garden with my book, a glass of chilled rose and one of these samosas. I just wish we were having your weather.
Hi – I look forward to the recipe for the Ginnito. I have a small guest cottage (nothing as sweet as Stag Cottage) if youre ever in this part of the world, youre welcome to use it.
I can’t remember the last time I enjoyed a samosa, Wendy. After looking at these pics and reading your recipe, I have a serious hankering for one now.
Nice combo for your samosa filling.
Thank you Wendy – this inspired me to make squash (the last of last year’s from the freezer) and green bean and peas (from the garden) curried pasties for our picnic. I was going to add cavolo nero – instead of your spinach but in the end mixed it with feta and pine nuts for an alternative filling. Both were delicious.
They probably weren’t a bit like your’s – but this was the spark!
Catering Equipment – Thank you!
Cookinpanda – My thoughts exactly. 🙂
Holler – It hasn’t been hot down your way? I thought it was the whole country! Hope you get some sun this weekend.
Barb – Thank you so much! I’ll be dreaming of that now! 🙂
Susan – My problem is I love them all. At least these ones are reasonably healthy. 🙂
Cynthia – Thank you! 🙂
Celia – Wonderful!! Very pleased. 🙂
This is unusual for me. I wouldn’t think of filo pastry for samosas. But it is indeed looking good.
I LOVE the sound of these! I’ve been toying with the idea of baking samosas made with shortcrust pastry but it hasn’t wuite happened. Enjoy the glorious weather…