Sweet Potato Samosas
MealsWeLike.com, adapted from Culinate.com
Sweet potato, beef and pea samosas
Prep Time 1 hour hr
Cook Time 20 minutes mins
Total Time 1 hour hr 20 minutes mins
Cream-cheese pastry
- 8 oz. Cream Cheese
- 1/2 cup Butter softened
- 2 cups Flour--we used White whole-wheat
- 1/4 tsp. Ssalt
Sweet-potato filling
- 1 lb Ground Beef or, for a veggie option, omit and add some olive oil
- 1 Large onion chopped
- 2 Tbs lemon or lime juice
- 1 tsp. Fresh ginger finely minced
- 1 clove garlic minced (about ½ teaspoon)
- 1/4 tsp. Cardamom powder
- 3 Large sweet potatoes
- 1 14 oz can Peas
Green dipping sauce
- 1 cup Low-fat Greek yogurt
- 1/2 cup loosely packed cilantro leaves
- 1/2 cup loosely packed mint leaves
- 1 jalapeño chile seeded, chopped (optional)
- 1 garlic clove
Prepare the pastry:
Using the paddle attachment of a stand mixer, beat the cream cheese and butter together until smooth and creamy.
Add the salt
Add in the flour half a cup at a time, mixing until it comes together in a ball.
Wrap in plastic, flatten, and refrigerate while you make the filling. (You can make this dough up to 3 days ahead of time and refrigerate or freeze it for up to a month.)
Prepare the filling:
Microwave or bake the sweet potatoes until soft.
Peal and mash the potatoes in a large bowl.
Heat a large skillet over medium-high heat.
Brown the ground-beef if using, or add some oil.
Add the onion and sauté
Add the lemon or lime juice, ginger, garlic and cardamom
Transfer the beef and onion mixture to the bowl with the sweet potatoes.
Fold everything together.
Drain the peas and gently mix them into the mixture.
Set aside to cool--the dough gets too soft if the filling is too hot.
Forming the samosas:
Preheat the oven to 375 degrees.
Line a baking sheet with parchment paper.
Roll out the dough on a floured surface.
Using about a 3-inch round cookie cutter or biscuit cutter, cut circles in the dough--I used a big wide-mouth jar.
Place spoonful of the sweet-potato filling in the center of a dough circle and fold in half, sealing the edges.
Place on the parchment-lined baking sheet.
Once the sheet is filled up, bake until the edges are lightly browned, about 20 minutes.
Serve the samosas warm or at room temperature.