Calories 171 Fat 1.4g saturates 0.2g Carbohydrates 21g sugars 4.7g Protein 3.7g Salt 0.44g
To make the filling, toss the sweet potato, red pepper, spring onions and garlic with the spices and some seasoning and roast in the oven, in a shallow baking tray covered with foil for 20 mins.
Meanwhile, place all the yoghurt ingredients in a blender, or food processor and blend until smooth and combined. Chill until ready to serve.
When the sweet potato filling is ready, remove from the oven and allow to cool slightly.
Lay a sheet of filo on a board or flat surface and spray with oil. Place another on top and repeat the process until you have 4 layers.
Cut this sheet of filo horizontally into 3 even sized strips.
At the top of each strip of pastry, place a spoonful of the sweet potato mixture.
Carefully fold the pastry over at the top to cover the filling and create a triangle shape. Continue to fold the filling over on itself until the entire strip of filo has been used up.
Place the samosa carefully on a baking tray lined with baking paper and spray lightly with oil. Continue making the samosas in this way until all the mixture has been used.
Bake in a preheated oven at 200˚C (Gas Mark 6, 400˚F) for 20 minutes, or until golden and crispy.
Serve hot with lime wedges and the coriander yogurt.
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