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Sweet potato and pea puff pastry samosas

Sweet Potato and Pea Samosas

Sweet potato and pea samosas are a healthy baked version of samosas. No deep-frying!
Course Snack
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 10
Calories 218kcal
Author Shinta


  • 3 medium to large sweet potatoes peeled and chopped into cubes
  • 1 cup peas I used frozen peas
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chaat masala found in all Indian stores
  • 1/2 teaspoon garlic powder
  • 1 teaspoon red chili flakes
  • 1/2 teaspoon cumin powder
  • 1 inch piece of ginger grated
  • Salt to season
  • 1 puff pastry sheet
  • 1 egg beaten, for the egg wash


  • Start by preparing the filling. In a pot filled with water, cook the sweet potato cubes until they are soft, around 8 minutes. Drain the water and let the potato cubes cool down.
  • Mash the potatoes coarsely, using a fork or a potato masher, and add the peas to it. Give it a good mix.
  • In a pan, add the oil, and heat it on low heat. Add the turmeric powder, chaat masala, garlic powder, red chili flakes, cumin powder, ginger and saute this for a minute.
  • Turn off the heat and add the potato-pea mixture.
  • Add salt to season.
  • Give the mixture a good stir, so that all the ingredients are well distributed.
  • Pre-heat your oven to 180 C or 350 F.
  • Roll out your puff pastry sheet and cut out equal-sized squares.
  • Place a heaped tablespoon of the filling into each square and fold the side over, forming a triangle.
  • Press down the sides, sealing in the filling.
  • Using a pastry brush, brush a little egg wash on the puff pastry.
  • Transfer the sealed samosas parcels onto a parchment-lined baking sheet and bake it at 180 C (350 F) for 10-15 minutes, until the puff pastry is golden and baked through.
  • Serve your samosas with chutney or relish of your choice.


  1. Make sure the sweet potato and pea samosa filling has cooled down before you fill the pastry with it. If not, the puff pastry can get soggy while baking.
  2.  You can substitute puff pastry with phyllo pastry. Add the samosa filling to a rectangular sheet of phyllo, and fold the samosa so that you have a few layers of phyllo encasing the filling. Brush with oil and bake.
  3. I highly recommend stocking up on some 'chaat masala', this is key to the unique blend of sweet-spice-sour taste in many Indian savory snacks.
  4. Serve your samosas with either date and tamarind chutney or green chutney which are perfect accompaniments to samosas.


Calories: 218kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 109mg | Potassium: 298mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9814IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 1mg