Sweet potato & pea puffs

Sweet potato & pea puffs

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 25 mins Cook: 30 mins plus cooling


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

  • Freezable
  • Vegetarian

Nutrition: per puff

  • kcal160
  • fat9g
  • saturates4g
  • carbs16g
  • sugars2g
  • fibre2g
  • protein3g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.


  • 500g block puff pastry
  • flour, for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1½ tbsp sesame seeds

For the filling

  • 1 tbsp vegetable oil
  • 1 tbsp cumin seeds
  • 250g sweet potato, finely diced
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 140g frozen pea, defrosted
  • 1 red chilli, finely chopped
  • ½ tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • ½ tsp ground turmeric
  • 1 large onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • large pack coriander, roughly chopped
  • large pack mint, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • chutney, to serve
    Apple & cranberry chutney in three jars



    Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
19th Aug, 2014
Went down a treat with the carnivorous flatmates! Love the sesame seed finish, really tasty!
24th Jul, 2014
Fantastic! Really tasty, froze well. Great hot or cold. Yummy!! Thank you
24th Nov, 2013
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.
30th Oct, 2013
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!!
18th Oct, 2013
Made with filo pastry and they were delicious. Will definitely make again.
10th Oct, 2013
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.
20th Apr, 2015
Am about to make these but just wondering, do you freeze them before or after cooking them in the oven? Or could you do either? Sorry if it's obvious to everyone else, but it's not to me!
9th Oct, 2013
how much is a large pack of coriander and mint?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?