These mildly spiced sweet potato samosas are well worth the effort for their delicious pastry. If you can manage to have any left over, they are great cold for lunches. They are also tray baked instead of deep fried like some samosas so it makes them a healthier alternative. Try making them in smaller sizes for a popular vegetarian canapé.

Spiced Sweet Potato Samosas Recipe

For the filling
500g sweet potato (about 3 small), peeled and cubed
2 tbsp vegetable oil
1 finely chopped onion
1 tbsp coriander
1 tbsp cumin
1 tbsp garam masala
1 cup frozen baby peas
1 tbsp chopped fresh mint
salt and pepper

For the pastry
1 tbsp olive oil
1 small egg
2/3 cup natural yoghurt
115g butter, melted
2 ½ cups plain flour
¼ tsp bicarb soda
2 tsp paprika
1 tsp salt
beaten egg, to glaze

To make the pastry, whisk together the oil and egg, stir in the yoghurt, then add the melted butter. Sift the flour, bicarb, paprika and salt in a bowl and stir into the yoghurt mixture to form a soft dough. Turn the dough onto a floured surface and knead gently. Wrap and refrigerate for 30mins to an hour.

Cook the sweet potato in boiling salted water for 15-20mins. Drain well and leave to cool. Heat the oil in a frying pan and cook the onion until softened. Add the sweet potato and fry until it browns at the edges. Add the spices and fry, stirring, for a few seconds. Add the peas and mint, season to taste and leave to cool.

Preheat oven to 200 degrees celcius. Divide the dough into two pieces and roll out to 5mm thick. Cut 10cm discs out of dough and brush with egg wash. Spoon about 3 tsp of the filling on to one side of the round and fold and seal edges by squeezing between your fingers. Re-roll the trimmings and stamp out more rounds until the filling is used up. Brush the turnovers with the egg wash and prick with a fork. Bake in the oven for about 20minutes until crisp and golden brown. Serve hot with a mint and yoghurt sauce.

Makes about 16 turnovers.

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