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Sweet Potato and Pea Samosa Puffs

Combining KNORR Patak’s Sweet Mango Chutney and HELLMANN’S Real Mayonnaise along with Greek yoghurt makes a flavourful dipping sauce to go with these traditional style samosas. Substitute sweet potato with pumpkin or chickpeas if desired.

Sweet Potato and Pea Samosa Puffs – Recipe
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Samosa Filling

Dipping Sauce

To Assemble and Cook

  • Puff Pastry 3.0 x

Preparation

  1. Samosa Filling

    • Cut sweet potato into 1 cm dice. Steam until tender.
    • Heat oil in a large pan over medium heat. Add de-frosted frozen spinach and peas and cook for 3-4 minutes until liquid has evaporated. Add KNORR Patak’s Mild Curry Paste and cook for 1-2 minutes then stir through sweet potato until combined. Cool completely

  2. Dipping Sauce

    • Combine KNORR Patak’s Sweet Mango Chutney with HELLMANN’S Real Mayonnaise and Greek yoghurt.

  3. To Assemble and Cook

    • Cut each puff pastry sheet into four squares, place some filling in one corner then fold up from other corner to enclose. Press edges together and brush triangles with a little milk.
    • Deep fry samosas until golden and heated through. Drain.

  4. To Serve

    • Serve samosas with mango chutney dipping sauce.