how to make award winning Sweet potato & pea samosa

How are you? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Sweet potato & pea samosa. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet potato & pea samosa is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Sweet potato & pea samosa is something that I’ve loved my entire life.

Table of Contents


  • 80g (1/3 cup) yellow split peas
  • 1 tablespoon vegetable oil
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons finely grated fresh ginger
  • 1 1/2 teaspoons brown mustard seeds
  • 1/2 teaspoon ground turmeric
  • 375ml (1 1/2 cups) Massel vegetable liquid stock
  • 1 small (about 300g) orange sweet potato (kumara), peeled, cut into 1.5cm cubes
  • 110g (2/3 cup) frozen peas
  • 1 teaspoon garam masala
  • Salt & freshly ground black pepper
  • 4 sheets (25 x 25cm) ready-rolled frozen puff pastry, just thawed
  • 1 egg, lightly whisked


  • Step 1
    Place split peas in a bowl and cover generously with cold water. Set aside to soak for 3 hours. Drain and rinse. Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3-4 minutes or until soft. Add garlic, ginger, mustard seeds and turmeric and cook, stirring, for 1 minute or until aromatic.
  • Step 2
    Add split peas and stock. Bring to boil over a medium-high heat. Reduce heat to medium-low and cook, covered, for 10 minutes. Add sweet potato and cook, covered, for 15 minutes.
  • Step 3
    Stir in peas and cook, uncovered, for 3-4 minutes or until split peas are tender. Stir in garam masala. Taste and season with salt and pepper. Set aside for 30 minutes to cool.
  • Step 4
    Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Cut each pastry sheet in half diagonally, then cut diagonally in half again (you should have 16 triangles). Divide sweet potato mixture into 16 equal portions. Place a portion of the mixture on 1 half of each pastry triangle. Lightly brush edges with a little whisked egg. Fold each pastry triangle over to enclose filling and press the edges together firmly with a fork to seal. Place on lined tray. Lightly brush the samosas with any remaining egg.
  • Step 5
    Cook samosas in preheated oven for 12-15 minutes or until puffed and golden. Serve.

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