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Photo of Potato and pea samosas with leafy greens by WW

Potato and pea samosas with leafy greens

8
Points®
Total Time
1 hr 5 min
Prep
30 min
Cook
35 min
Serves
6
Difficulty
Moderate
Discover why these crispy triangles of golden pastry were once the favoured food of Indian royalty.

Ingredients

Potato(es)

500 g, chopped

Frozen green peas

½ cup(s), (60g), thawed

Ground coriander

2 tsp

Ground cumin

1 tsp

Ground turmeric

½ tsp

Molasses

1 tbs, pomegranate

Reduced-fat puff pastry

2 sheet(s), just thawed

Egg(s)

1 medium, lightly beaten

99% fat-free, plain Greek yoghurt, unsweetened

200 g

Fresh mint

1 tbs, finely chopped

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Boil, steam or microwave potato until tender. Drain. Roughly mash and stir in peas, coriander, cumin, turmeric, salt and molasses.
  2. Cut each pastry sheet into nine 8cm squares. Place 1 tablespoon potato mixture onto half of each pastry square. Fold pastry in half to form a triangle and enclose filling. Pinch edges to seal. Place on prepared trays and brush tops with egg. Bake for 15–20 minutes or until crisp and golden.
  3. Combine yoghurt and mint in a small bowl. Season with salt and pepper. Serve samosas with minted yoghurt.

Notes

SERVING SUGGESTION: Rocket leaves and grape tomatoes (halved). TIP: Pomegranate molasses is a thick syrup made from the juice of pomegranate seeds. It is available from some supermarkets, Middle Eastern grocery outlets, delicatessens and gourmet food stores. If unavailable, use lemon juice.

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