Vegetable Samosas with Mango Yogurt

[Guest guest]

These were yummy !

 

 

 

Vegetable Samosas with Mango Yogurt

 

 

2 teaspoons vegetable oil

1 small brown (yellow) onion, finely chopped

1 clove garlic, crushed

1 teaspoon finely grated fresh ginger

2 teaspoons ground cumin

1 teaspoon ground coriander

1 long red chilli, finely chopped

1 cup mashed cooked sweet potato (about 350 g / 12 1/3 oz raw)

1/2 cup cooked peas

8 teaspoons finely chopped fresh coriander

GF shortcrust pastry

 

 

Mango Yogurt for dipping:

 

200 g (7 oz) plain soy yogurt (-OR- make your own with silken tofu)

1/3 cup mango chutney

8 teaspoons finely chopped fresh coriander (cilantro)

 

 

1. Preheat oven to 200 C (400 F) or 180 C (350 F) for fan forced.

 

2. Line a baking tray with non-stick baking paper.

 

3. Heat oil in a large frying pan over moderate heat. Cook and stir

onion, garlic and ginger for 3 minutes or until soft.

 

4. Add spices and chilli; stir until fragrant.

 

5. Remove from heat; stir in sweet potato, peas and coriander.

 

6. Roll out pastry. Using an 8 cm (3 1/4 " ) to 10 cm (4 " ) diameter

cutter, cut rounds from pastry.

 

7. Place a heaped teaspoon filling on each round. Brush edges with a

little water; fold in half to enclose filling. Fork edges to seal.

 

8. Place on prepared day. Bake for 20 minutes.

 

9. While samosas are cooking prepare Mango Yogurt by combining all

ingredients in a bowl.

 

10. Serve samosas with Mango Yogurt.

 

 

Makes 36 using 8 cm (3 1/4 " ) cutter or 28 using 10 cm (4 " ) cutter.