Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Sweet Potato & Spinach Samosas with Chilli Tomato Chutney
When Mia first decided to become vegetarian these Samosas became a firm favourite. Using shop bought filo pastry, they’re really fun and simple to knock up. Try them with my 20 minute chilli and tomato chutney which incidentally goes extremely well with cheese too! You could add it to a cheese board or load it with cheddar or Brie into a baguette for a quick lunch.
Makes: 12
Prep: 20 minutes
Cooking: 20 minutes
Total: 40 minutes
Difficulty: easy / requires more effort
INGREDIENTS
For the samosas:-
500g sweet potatoes peeled and cubed
150g fresh spinach
6 sheets filo pastry
Ground but oil
1 onion chopped
10cm ginger grated
2 garlic cloves crushed
1 tbsp medium curry powder
2 tsp tomato purée
1/2 tsp salt
1 tbsp nigella seeds
For the chutney:-
4 red chillis chopped
6 garlic cloves crushed
200g mixed tomatoes – leave cherry ones whole, roughly chop larger ones
2 tbsp ground nut oil
2 tsp brown sugar
1/2 tsp salt
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Simmer the sweet potatoes until soft and drain.
Heat a pan and add 1 tbsp oil. Soften the onion then add the garlic, ginger, curry powder, salt and tomato purée.
Give the pan a stir then add the drained sweet potatoes.
Mash the potatoes into the spice mix and add the spinach. Add a splash of boiling water so the spinach wilts.
Work with two sheets of pastry at a time. Cut into equal triangles. Brush one triangle with oil, sprinkle over a pinch of nigella seeds and lay another triangle on top.
Add 2 tsp of the filling to one side. Brush the edge with oil and fold over into a triangle. Continue with the remaining pastry and filling. Sprinkle them all with more nigella seeds.
Place on a baking tray & cook at 180 for 10 minutes.
For the chutney, add the oil, chilli & garlic to a pan & soften for 5 minutes. Grind to a paste using a pestle or rolling pin. Add the remaining ingredients & summer for 20 minutes.
