This recipe first appeared in Food magazine.
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Ingredients
Yogurt and mint dressing
Method
1.Preheat the oven to 180°C and line a baking tray with baking paper.
2.Cook the kumara in boiling, salted water for 5 minutes until tender, then drain it and set it aside.
3.Heat the oil in a frypan over a medium heat. Add the onion and cook, stirring, for 2 minutes. Add the garlic, ginger and chilli and cook for 1 minute. Add the curry powder, cumin, coriander and garam masala and cook for 30 seconds until fragrant. Add the kumara and peas and cook for 2-3 minutes. Remove the frypan from the heat and stir in the lemon juice and coriander. Set the mixture aside.
4.Place one pastry sheet on a flat surface and spray lightly with oil spray. Place another sheet of pastry on the top and spray it with oil spray.
5.Cut the pastry into 4 long strips. Place a tablespoon of the filling in one corner of one of the strips. Fold the strip diagonally to create a triangle then continue to fold over and over, retaining the triangle shape. Repeat the process with the remaining filo pastry sheets and filling.
6.Place the samosas onto the prepared baking tray. Spray them lightly with the oil spray and sprinkle over the sesame seeds. Bake the samosas in the preheated oven for 15-20 minutes, or until they are golden brown.
7.Meanwhile, to make the yoghurt and mint dressing, combine the Greek yoghurt, mint and garlic in a bowl and stir to mix.
8.Serve the samosas warm with the dressing.
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