Baked Sweet Potato and Pea Samoosas with a Sweet Chilli Dipping Sauce

Name: Baked Sweet Potato and Pea Samoosas with a Sweet Chilli Dipping Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: South African
Ingredients: 500 g sweet potato, peeled & cubed; 30 ml canola oil, plus extra for brushing; 5 ml Robertsons Coriander; 5 ml Rajah Medium Curry Powder; 1 ml Robertsons Black Pepper, to taste; 1 ml Robertsons Atlantic Sea Salt, to taste; 1 small onion, finely chopped; 2 garlic cloves chopped; 1 red chilli, deseeded & finely chopped; 1 x 50 g sachet Knorr Thick Vegetable Soup; 80 g peas, blanched; 20 g fresh coriander, finely chopped; 1 splash lemon juice; 16 samoosa pastry cases; 50 ml Knorr Creamy Sweet Chilli salad dressing; 30 ml fruit chutney

4 People
60 min.
easy

Who can resist a spicy, piping-hot samoosa? In this healthy version of a classic South African snack, veggie-packed samoosas are made with light phyllo pastry, and baked rather than deep fried. Serve with a sweet, spicy dip made with fruit chutney and Knorr Sweet Chilli Salad Dressing.

Ingredients

Samoosas

500 g sweet potato, peeled & cubed
30 ml canola oil, plus extra for brushing
5 ml Robertsons Coriander
5 ml Rajah Medium Curry Powder
1 ml Robertsons Black Pepper, to taste
1 ml Robertsons Atlantic Sea Salt, to taste
1 small onion, finely chopped
2 garlic cloves chopped
1 red chilli, deseeded & finely chopped
1 x 50 g sachet Knorr Thick Vegetable Soup
80 g peas, blanched
20 g fresh coriander, finely chopped
1 splash lemon juice
16 samoosa pastry cases

Sweet Chilli Dressing:

50 ml Knorr Creamy Sweet Chilli salad dressing
30 ml fruit chutney

Cooking Method

Samoosa Filling

Preheat the oven to 180C.
Toss the sweet potato cubes with 15ml oil, Robertson’s Ground Coriander, Rajah Medium Curry Powder and Robertson’s Atlantic Sea Salt, and put on a lined baking tray. Bake in the oven for 30 – 40 minutes until soft and caramelised. Slightly mash and put aside to cool.
Heat 15ml oil in a pan over a medium heat, add the onion, garlic and chilli. Cook until soft and starting to gain some light colour. Remove from the heat and allow to cool.
Once all the filling has cooled, mix the sweet potato, onion-mix, Knorr Thick Vegetable Soup, peas and fresh coriander together.

Prepping Samoosas

Cover the pastry with a slightly damp cloth while rolling.
Take about 30ml of the filling onto the edge of one strip. Fold the one corner diagonally across the filling to form a triangle. Continue folding that triangle along the strip. Brush the edge of the pastry with water and seal.
Cover made triangles with a slightly damp cloth.
Place all the samoosas on a greased, lined baking tray. Brush the samosas with canola oil and bake in the oven for 10-15 minutes, until golden and crisp, turning half way.
Serve the samoosas with dipping sauce.