This recipe for sweet potato and goats cheese samoosas made with phyllo pastry is a great healthy (and delicious) alternative to deep-fried samoosas. You can experiment with fillings such as butternet or spinach and feta – get creative!
- 500g sweet potato, peeled and cut into cubes
- 150g log soft goat’s cheese or feta cheese
- ½ fresh red chilli, finely chopped
- ¼ tsp dried chilli flakes
- 1 tsp cinnamon powder
- 1-2 tbsp finely chopped coriander
- 3 cloves crushed garlic
- 2-3 spring onions, chopped
- ¼ tsp toasted cumin seeds, crushed
- vegetable oil to coat potatoes
- 125g fresh filo pastry samosa/spring roll pastry
- 125g unsalted butter
Pre-heat oven 200°C. Roast potato cubes in oil, chilli flakes, cinnamon, salt, pepper and garlic. Allow to cool, then add cubed slices of goat’s cheese, spring onions, coriander, fresh red chilli and crushed cumin. Mix together. Melt 125g butter. Lay a sheet of filo pastry onto a clear work surface and brush the sheet with melted butter. Place a second sheet on top to fit exactly over the first. Brush this with butter too. Now cut the filo pastry into strips approximately 5cm wide, then spoon enough filling into one corner of the strip. Fold the right corner of the strip over to the left side to create a triangle. Continue to fold triangle along the strip until you reach the end and cut off any surplus pastry. Brush the samosas liberally with butter and bake in the oven at 200C for 10-12 minutes, until pastry is cooked and golden.
Recipe by Reza Mahammad
