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Sweet potato and garlic samosa served
Crispy samosa with sweet potato and garlic filling

Sweet potato and garlic samosas

Author: Flavelo
Recipes Vegetarian & Vegan Starters
The samosa is one of India's best-known gifts to the world: a crispy, triangular pastry hiding spiced secrets. This version contrasts the creamy sweetness of sweet potato with the bold flavours of garlic and Eastern spices. Instead of traditional deep-frying, the oven does the work here, making the result lighter, yet the layers of puff pastry crunch just as satisfyingly with every bite.
🕒 Prep Time 35 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 980 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Saucepan (for boiling sweet potato)
  • Frying pan (for frying onion)
  • Baking tray (for baking)
  • Baking parchment
  • Fork (for sealing edges)
  • Pastry brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Peel the sweet potato and cut into small cubes, approx. 1x1 cm.

Tip: Smaller pieces cook faster and more evenly, and will be easier to mash.
2 ✓

Boil the sweet potato in salted water for 10-12 minutes until completely soft, then drain and mash roughly.

Tip: It doesn't need to be a completely smooth puree; it's good if some small chunks remain for texture.
3 ✓

Meanwhile, sauté the finely chopped red onion in the olive oil until translucent. At the end add the crushed garlic and fry for another half minute until fragrant.

Tip: Don't add the garlic at the start, as it burns and becomes bitter sooner than the onion.
4 ✓

Stir the cumin, turmeric, salt and pepper into the onion base, then fold into the mashed sweet potato. Let the filling cool.

Tip: The essential oils in the spices are better released in hot fat, making the flavour more intense.
5 ✓

Preheat the oven to 180°C. Unroll the puff pastry and cut into 10x10 cm squares.

Tip: Work quickly, as puff pastry becomes sticky and unmanageable at room temperature.
6 ✓

Place a tablespoon of cold filling in the centre of each square. Fold the pastry diagonally in half to form a triangle, and press the edges down with a fork.

Tip: If the filling is warm, it melts the butter in the pastry, and the pastry won't puff up nicely during baking.
7 ✓

Place the parcels on a baking tray lined with parchment paper, brush the tops with beaten egg, and bake for 20-25 minutes until golden brown and crisp.

Tip: The egg wash provides that beautiful, shiny, appetising blush on top.

Recipe FAQ

The filling leaked out during baking. Why?
You probably didn't thicken it enough, or you put in too much filling. Press the edges firmly!
Can I use other pastry?
Puff pastry gives the best, crispest texture, but it can work with filo pastry (in multiple layers, oiled).
Can I freeze it before baking?
Yes! Make it, freeze on a tray, then bag up. Bake from frozen, just add a few minutes to the cooking time.

Ingredients

  • 500 g Puff pastry (chilled)
  • 400 g Sweet potato
  • 3 cloves Garlic
  • 1 pc Red onion (medium)
  • 2 tbsp Olive oil
  • 1 tsp Ground cumin
  • 0.5 tsp Turmeric
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 1 pc Egg (for brushing)