Sweet Potato, Tofu & Pea Phyllo Samosas GEAR UP


ACTIVE: 45 min TOTAL: 1 hr 40 min

TO MAKE AHEAD: Refrigerat­e unbaked samosas (Steps 1-4) for up to 2 days or freeze on a baking sheet until solid, then transfer to a sealable container and freeze for up to 3 months. Refrigerat­e sauce (Step 6) for up to 2 weeks.

The dipping sauce calls for tamarind concentrat­e, which can vary in thickness. If the brand you choose is quite dense, thin the sauce with a bit of water to make it dunkable.


1 tablespoon extra-virgin olive oil 1 teaspoon brown mustard seeds

1/2 cup finely chopped onion

3 cloves garlic, chopped

1 tablespoon finely chopped fresh ginger

1 large sweet potato, peeled and finely diced (1/4-inch)

1/2 cup water

11/2 teaspoons curry powder

1/2 teaspoon salt

1/8-1/4 teaspoon cayenne pepper

1/2 cup finely chopped baked tofu (3 ounces)

1/2 cup frozen peas, thawed

12 9-by-14-inch sheets phyllo dough, thawed Olive oil cooking spray


1/2 cup tamarind concentrat­e 2 tablespoon­s brown sugar 1/2 teaspoon ground cumin

1/8 teaspoon cayenne pepper 1/8 teaspoon salt

1. To prepare samosas: Heat oil in a large nonstick skillet over medium heat. Add mustard seeds and cook until they start to pop, about 1 minute. Add onion and cook, stirring frequently, until tender, about 5 minutes.

Add garlic and ginger and cook until fragrant, about 1 minute. Add sweet potato, water, curry powder, 1/2 teaspoon salt and cayenne to taste. Cover and reduce heat to medium-low. Simmer, stirring occasional­ly, until the sweet potato is tender, 8 to 12 minutes. Scrape the mixture into a large bowl and stir in tofu and peas. Let cool for 10 minutes.

2. Meanwhile, preheat oven to 350°F.

3. Carefully unroll phyllo dough. Stack 2 sheets of it on a clean work surface with the long side facing you. (Cover the remaining dough with a piece of plastic wrap and then a damp kitchen towel to prevent it from drying out.) Pick up the right side of the top sheet (as if you were turning a page in a book) and mist half the bottom sheet with cooking spray. Press lightly to adhere the two sheets. Repeat on the left side. Cut the stack in half lengthwise.

4. With the short end of a stack facing you, place 1/4 cup of the filling on the bottom left corner. Bring the bottom left corner of dough up diagonally to meet the right edge of dough to create a triangle, covering the filling. Continue folding up diagonally, as you would a flag, until you reach the end. Tuck in any edges and mist with cooking spray. Place the samosa, seam-side down, on a baking sheet. Repeat with the remaining phyllo and filling to make 12 samosas.

5. Bake the samosas, flipping once, until golden brown, 25 to 35 minutes. Let cool to room temperatur­e.

6. To prepare sauce: Mix tamarind, sugar, cumin, cayenne and salt in a small airtight container. Serve the samosas with the sauce. SERVES 6: 2 samosas & 11/2 Tbsp. sauce each

Cal 252 Fat 6g (sat 1g) Chol 0mg Carbs 44g

Total sugars 12g (added 4g) Protein 7g Fiber 4g Sodium 501mg Potassium 289mg.

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