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.
Aged Care
Vegetables
Snacks & Sides
Aged Care Finger Food
Local Favourites
Indian
Ingredients per serve
Sweet Potato and Pea Samosa Puffs
−
+
€0.0
Samosa Filling
Sweet Potato
/g
500.0 g
0%
Oil
/ml
50.0 ml
0%
Spinach, frozen
/g
250.0 g
0%
Peas, frozen
/g
200.0 g
0%
KNORR Patak's Mild Curry Paste 1.05 kg
/g
30.0 g
0%
Dipping Sauce
KNORR Patak's Sweet Mango Chutney 2.9 kg
/g
50.0 g
0%
HELLMANN'S Real Mayonnaise 2.4 kg
/g
100.0 g
0%
Greek yoghurt
/g
100.0 g
0%
To Assemble and Cook
Puff Pastry
/x
3.0 x
0%
/
Samosa Filling
-
Sweet Potato 500.0 g
-
Oil 50.0 ml
-
Spinach, frozen 250.0 g
-
Peas, frozen 200.0 g
Dipping Sauce
-
Greek yoghurt 100.0 g
To Assemble and Cook
-
Puff Pastry 3.0 x
Preparation
-
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
-
Dipping Sauce
- Combine KNORR Patak’s Sweet Mango Chutney with HELLMANN’S Real Mayonnaise and Greek yoghurt.
-
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.
-
To Serve
- Serve samosas with mango chutney dipping sauce.
