Sweet potato & pea samosas

MAKES 8 PREP + COOK TIME 50 MINUTES

500g orange sweet potato, peeled, cut into 1cm cubes 2 tablespoons vegetable oil ½ medium onion (75g), chopped finely

2 teaspoons grated fresh ginger

2 teaspoons curry powder 1 cup (120g) frozen peas ⅓ cup (50g) sunflower seeds 12 sheets fillo pastry (180g) ½ teaspoon cumin seeds ½ teaspoon sea salt flakes MINT APPLE RAITA

½ cup fresh mint leaves ¼ teaspoon sea salt flakes 1 cup (280g) Greek yoghurt 1 small green apple (130g), cut into matchsticks

1 Preheat oven to 200°C. Line an oven tray with baking paper.

2 Place sweet potato in a medium saucepan with enough water to cover.

Bring to the boil over high heat. Boil for 5 minutes or until tender, then drain well.

3 Heat half the oil in a frying pan over medium heat. Cook onion, ginger and curry powder, stirring, for 3 minutes or until fragrant and softened. Add sweet potato and peas; cook, stirring, for 1 minute or until liquid evaporates. Stir in sunflower seeds. Season to taste. Cool.

4 Brush 1 sheet of fillo with a little of the remaining oil. Fold in half lengthways, then brush with a little more oil. Place ⅓ cup sweet potato mixture in a bottom corner of folded pastry sheet. Fold opposite corner over filling to form a triangle, fold triangle upwards. Continue folding to end of pastry sheet, retaining triangular shape. Place samosa on tray; brush with a little oil. Repeat with remaining fillo, oil and filling mixture to make 8 samosas. Sprinkle with cumin seeds and salt.

5 Bake for 15 minutes or until golden and crisp.

6 Meanwhile, make Mint Apple Raita. Using a mortar and pestle, pound mint leaves and salt to smooth paste; stir in yoghurt and apple.

7 Serve samosas warm with raita.