Potato and pea samosas with leafy greens
7
Points®
Total time: 1 hr 5 min • Prep: 30 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
Discover why these crispy triangles of golden pastry were once the favoured food of Indian royalty.
Ingredients
Potato(es)
500 g, chopped
Frozen green peas
½ cup(s), (60g), thawed
Ground coriander
2 tsp
Ground cumin
1 tsp
Ground turmeric
½ tsp
Molasses
1 tbs, pomegranate
Reduced-fat puff pastry
2 sheet(s), just thawed
Egg(s)
1 medium, lightly beaten
99% fat-free, plain Greek yoghurt, unsweetened
200 g
Fresh mint
1 tbs, finely chopped
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Boil, steam or microwave potato until tender. Drain. Roughly mash and stir in peas, coriander, cumin, turmeric, salt and molasses.
2
Cut each pastry sheet into nine 8cm squares. Place 1 tablespoon potato mixture onto half of each pastry square. Fold pastry in half to form a triangle and enclose filling. Pinch edges to seal. Place on prepared trays and brush tops with egg. Bake for 15–20 minutes or until crisp and golden.
3
Combine yoghurt and mint in a small bowl. Season with salt and pepper. Serve samosas with minted yoghurt.
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