Potato and pea samosas with leafy greens
500 g, chopped
Frozen green peas
½ cup(s), (60g), thawed
1 tbs, pomegranate
Reduced-fat puff pastry
2 sheet(s), just thawed
1 medium, lightly beaten
99% fat-free plain Greek yoghurt
1 tbs, finely chopped
- 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.
- 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.
- Combine yoghurt and mint in a small bowl. Season with salt and pepper. Serve samosas with minted yoghurt.