Sweet Potato and Garlic Samosas
The samosa is a dish with a history spanning millennia, becoming truly popular in India with various vegetable and meat fillings. This version is a star of modern vegetarian cuisine: the soft texture of sweet potato and the aroma of garlic create perfect harmony. The kitchen fills with a festive atmosphere as the sweet potato and garlic samosas slowly come together. The creamy, spiced filling and crispy pastry provide an exciting contrast in every bite. The secret is the correct consistency of the filling â not too runny, not too thick, so that it can be filled nicely and sealed well. This recipe is ideal as a welcome snack, appetizer, or even as part of a festive meal.
Ingredients for this recipe
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Preparation Steps
1
Peel and dice the sweet potato into small pieces for faster cooking. Finely chop the onion and garlic. Tip: The smaller you dice the sweet potato, the smoother the filling will be.
2
In a medium saucepan, bring water to a boil, then cook the sweet potato for 10-12 minutes, or until completely tender. Drain well, then mash like mashed potatoes.
3
Meanwhile, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent. Add the garlic and stir for 1 minute, until fragrant.
4
Add the ground cumin, turmeric, salt, and pepper, then stir in the mashed sweet potato. Mix thoroughly to create a smooth, creamy filling. Tip: If it feels too dry, add 1 tbsp of olive oil.
5
Roll out the puff pastry to a thickness of 2 mm, then cut into 10x10 cm squares. Place 1 tablespoon of filling in the center of each square, then fold in half to form a triangle. Press the edges with a fork to seal.
6
Brush the tops of the samosas with beaten egg to give them a beautiful golden color. Place them on a baking sheet lined with parchment paper, leaving 2-3 cm space between them.
7
Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, or until golden brown and crispy. Serve warm for the best flavor!
