Sweet potato and spinach vegetarian samosas

Director of Culinary Development and Innovation at Elior India, chef David Edward Raj has a strong commitment to spreading the principles and philosophy of Indian vegetarian cuisine. Here is one of the recipes he imagined so that Elior chefs from all over the world could cook using local produces.

Ingredients for 6 persons
  • 450 g of sweet potatoes
  • 200 g of leaf spinach
  • 125 g of red onions
  • 10 g of garlic
  • 10 g of ginger
  • 5 g of fresh coriander
  • 15 g of curry powder
  • 500 g of filo pastry sheets
  • 30 ml of vegetable oil

Preparation of the stuffing

1. Thoroughly wash all the leaves and herbs

2. Peel the sweet potatoes and cut into small cubes

3. Peel and thinly slice the red onions

4. Finely chop the coriander, peel the ginger and finely grate it together with the garlic

5. Steam the sweet potato until just cooked

6. In a frying pan, heat the oil and cook the red onion until tender

7. Add the grated garlic and ginger and cook for 30 seconds before adding the curry powder

8. Leave to cook for a further 30 seconds, then add the spinach, cook for 30 seconds more, and finally add the sweet potato

9. Gently crush all the ingredients together and leave to cool completely before incorporating the chopped coriander

Assemble the samosas 

1. Unroll the pastry and take two sheets to work with — keep the rest covered with cling film to prevent it from drying out

2. Brush both sheets with a little oil

3. With the shorter side facing you, cut down the center line to make two long strips

4. Put 50g of the stuffing mixture on the top right corner of the sheet and roughly shape it into a triangle

5. Fold the pastry at an angle and continue for the full length of sheet to form a neat triangle that completely contains the stuffing 

6. Use a knife to cut off any excess pastry

Cook and serve

1. Preheat the oven to 180°C

2. Place the samosas on a baking sheet lined with baking paper

3. Brush with a little more oil

4. Cook in the oven for 15-20 minutes or until golden brown


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