Vietnamese banh goi (samosa)

These require some attention but will repay you with crispy and flavoursome morsels. Enjoy these samosas for lunch or dinner, on their own or with a salad. Yes please!

Makes 12

200g purple kumara, boiled

200g mushrooms (a mix of button,

oyster or cauliflower), sliced

1 cup (100g) Chinese cabbage, grated 1 tsp salt

1 tsp pepper

1 onion, chopped 1⁄4 cup leek, chopped 1⁄2 cup walnuts, roughly chopped

1 tsp garlic, crushed

1 tsp ginger, grated 1⁄2 tsp garlic powder 1⁄2 tsp onion powder 1⁄2 tsp cordyceps (mushroom powder) 2 tsp Chinese five spice

1⁄2 cup (118ml) sesame oil

6 sheets puff pastry olive oil, for brushing and cooking milk, for brushing

1⁄4 cup (40g) sesame seeds

Dipping sauce

1 cup (110g) blackberries

1⁄2 cup (118ml) grapeseed oil 1 Tbsp hemp seed oil

1 Tbsp maple syrup

2 Tbsp white wine vinegar 1 Tbsp tamari

Method

Roughly mash boiled kumara with a fork and set aside.

Preheat oven to 180degC and line a baking tray with baking paper.

Heat a pan over medium heat and fry mushrooms in some olive oil, then set aside.

In same pan, fry cabbage and sprinkle with salt and pepper.

Then place in the same bowl as the mushrooms.

Fry onion and leek along with walnuts, all the spices and sesame oil. Add this to the mushroom, kumara and cabbage and set aside to slightly cool.

Cut each sheet of puff pastry into four triangles and place a spoonful of filling into the middle. Brush the edges of the sheet with your choice of milk. Fold over to create a triangle and press the sides down with a fork. Brush the top with a little olive oil and sprinkle sesame seeds on top.

Bake for 20 minutes in the oven or until golden brown.

To make the dipping sauce, blend all ingredients together in a highspeed blender.

Serve immediately while hot alongside the dipping sauce.