Sweet potato & pea puffs

Sweet potato & pea puffs

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Cooking time

Prep: 25 mins Cook: 30 mins plus cooling

Skill level

Easy

Servings

Makes about 16

These samosa-like puff pastry parcels filled with a spiced vegetarian mix are perfect for the freezer, so try making a batch

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per puff

kcalories
160
protein
3g
carbs
16g
fat
9g
saturates
4g
fibre
2g
sugar
2g
salt
0.6g

Ingredients

  • 500g block puff pastry
  • flour, for dusting
  • 1 egg, beaten
  • 1½ tbsp sesame seeds

For the filling

  • 1 tbsp vegetable oil
  • 1 tbsp cumin seeds
  • 250g sweet potatoes, finely diced
  • 140g frozen peas, defrosted
  • 1 red chilli, finely chopped
  • ½ tsp sugar
  • 2 tsp garam masala
  • ½ tsp ground turmeric
  • 1 large onion, finely chopped
  • large pack coriander, roughly chopped
  • large pack mint, roughly chopped
  • juice ½ lemon
  • chutney, to serve

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Method

  1. For the filling, heat the oil in a frying pan. Add the cumin seeds and let them sizzle for a few secs. Tip in the sweet potato, peas, chilli (leave the seeds in if you like it hot), sugar, garam masala, turmeric and 1 tsp salt. Add 85ml water, lower the heat, cover and cook for 8-10 mins or until the vegetables are tender. (It shouldn’t be too wet, so uncover and cook for longer if needed.) Remove from heat and stir through the onion, coriander, mint and lemon juice. Leave to cool completely.
  2. Heat oven to 200C/180C fan/gas 6. Roll out ½ the pastry on a lightly floured surface to a 20 x 40cm rectangle, then cut into 8 squares. Spoon 1 tbsp filling across the centre of each square and brush the edges of the pastry with egg. Fold over to form a triangle, pressing firmly along the edges to seal, then score with a fork. Repeat with the remaining ½ of the pastry.
  3. Place on a baking sheet, brush with the egg, sprinkle with sesame seeds and bake for 20 mins until well risen and golden brown. Serve warm with chutney.

Recipe from Good Food magazine, October 2013

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Comments

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richardberkley's picture
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Fantastic! Really tasty, froze well. Great hot or cold. Yummy!! Thank you

marieb1's picture

Turned out great. Worth getting the puff pastry quite thin when rolling. Left out the mint as I don't like it, didn't miss it.

patriciaf's picture

Loved them, very tasty and filling but decided to use filo pastry. I will definitely make them again. Didn't get as far as the freezer!!

patriciaf's picture

Made with filo pastry and they were delicious. Will definitely make again.

Nancy54321's picture

They came out looking abit naff, I tried to stuff too much filling in them. But they tasted lovely with chutney. Will make again but try to make them more tidy . Gonna freeze some as this made quite Abig batch.

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