Sweet potato and ginger samosa parcels
Prep:
30 mins
Cook:
30 mins
These little parcels are delicious and easy to make, they freeze well and make excellent party nibbles.
400g sweet potatoes
50g melted butter, plus a knob extra
1 red chilli, deseeded and finely chopped
4 spring onions, finely sliced
Thumb-size piece ginger, grated
190g filo pastry
Few pinches cinnamon
Microwave cook the sweet potatoes until tender.
Melt a knob of butter in a pan.
Fry the chilli for 1 minute then the spring onion whites and ginger for 1 minute.
Scrape the flesh from the sweet potatoes, discarding the skins, then mash into the pan.
Season with salt and pepper, then stir in onion greens.
Preheat the oven to 200°C / 400°F / Gas mark 6.
Line a baking tray with greaseproof paper and set aside.
Unroll a pastry sheet and cut 3 x 6cm strips from the middle and discard leftovers.
Brush the strips with melted butter, place a spoonful of potato mixture at one end, then fold up from side-to-side to make a triangular parcel.
Make sure the filling is completely sealed in.
Arrange parcels on the baking sheet, brush with butter and repeat until you’ve used up all the filling.
Bake for 20 minutes until crisp and golden.
Dust with a pinch of cinnamon and serve.
Serves
15
Preparation Time
30 minutes
Cooking Time
30 minutes
Main ingredients
Dairy, Flour, Vegetables, Chilli, Spice
Recipe Type
Party Food, Entertaining
Cuisine
Indian
Level of Difficulty
Easy
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