It’s pastry week! I have never really thought about what kind of pastry samosas were made from until I heard that they were the signature challenge on bake off. I rarely make any form of filo type pastry for the pure fact that the supermarket bought stuff is so much easier, any other type of pastry I always make myself. I think my favourite has to be puff pastry, homemade is so worth it with the fluffy layers. This years pastry week I think has been quite different from previous years with a large emphasis on savoury baking, which I love but typically if I want to bake something I pick sweet as it seems as more of a treat! I made up the filling of my samosas as it was just what I fancied! I was so pleased with how they turned out and the uni girls all agree that they are amazing.
Ingredients for filling
- 1 1/2 Medium Sweet Potatoes (Sorry I forgot to weigh them!)
- 3 handfuls of spinach
- 2 Tbsp of Garam Masala
- 1 tsp of Ground Coriander
- 1/2 tsp of Turmeric
- 1/2 tsp of Hot chill powder
- 2 Garlic Cloves
- 2cm of Fresh Ginger
Ingredients for Pastry
- 4 Tbsp of oil or Ghee
- 5-6 Tbsp of Water
- 250g Plain Flour
- Pinch of Salt
- Firstly peel and chop the sweet potato into 2cm cubes and boil in water in a small saucepan for about 20 minutes until soft.
- Whilst the potato is cooking make the pastry by combing all the ingredients in a large bowl expect the water, if using ghee rub it in with your fingers tips first.
- Add the water slowly to the pastry until it comes together to form a rough dough.
- Lightly knead the pastry until its smooth, then wrap and leave to rest whilst you make the filling. Approx 20-30mins.
- Once the potato is cooked, drain and put to one side to cool.
- Wilt the spinach in the saucepan until soft and put to one side with the potato.
- Crush the garlic and grate the ginger into a large bowl along with all the spices. Add the potato and spinach and mix well together.
- Roll out the dough until 3mm thick. Using a 15cm cutter cut out 6 circles, then halve.
- Brush water along the straight edge and fold in half and seal to create a triangle pouch. Fill the pouches as you go with a little filling, ensuring it doesn’t burst the seams.
- Brush water along the top edge and seal up and place on rack or plate and continue to fill the rest fo the samosas.
- Heat the oil until when a little of the pastry is dropped in it rises to the top. Drop the samosas in gently down the side of the pan a couple at a time otherwise it reduces the temperature of the oil too much.
- Flip the samosas so they are cooked on both sides, they should be a nice golden brown.