Super easy, super tasty, super slimming world friendly samosas made with crispy filo pastry and packed with a gently spiced sweet potato filling with tender sweetcorn and a pop of peas. Then there’s that little pot of minted yoghurt on the side for dipping… I DO love a dip.
Where have I been?!
It’s February half term and I’ve finally got some room to breathe and write my first blog post in a VERY long time! Where have I been? Well, working full time in charity comms – currently at an amazing organisation called IMIX who provide communications support and training to the refugee sector. It’s incredibly rewarding but all-consuming, hence coupled with feeding my now GIANT boys I’ve rather let my food blog slip.
BUT I’ve really missed it! Plus, I’m back on the Slimming World wagon – having rather spectacularly fallen off it since starting work full time, and then, lockdown – obvs.
Sooooo I’ve decided to get back into my recipe developing during my time off and share the results here with you lovelies.
Back to class
So yes, back to Gina’s Slimming World class with me and last weekend it was a taster session. We were tasked with bringing something along for the group to try with the chance of winning a tea towel. That was it, the challenge was thrown down and I couldn’t resist.
I had some filo pastry knocking around, leftover from making this divine PON Fish Pie, and thought, I know, Samosas! Easy for people to grab in a group setting and you can pack them with the tastiest things. I’d never made them before so watched a few YouTube tutorials to get the hang of the folding and that was that. They really are pretty easy.
What makes these Slimming World Friendly Samosas?
I’ve used filo pastry which is very low in syn value, I’ve used egg wash and fry light to crisp them up instead of butter and oil, and I used an egg yolk to make the sweet potato a bit creamier rather than butter. As ever with my Slimming World journey, I always focus on making my meals as tasty as possible, so I’ve spiked the filling with some gentle spice and topped the pastry with aromatic black onion seeds. And as for that Minted Yoghurt Dip – it’s just two ingredients and one of my absolute fave things – zero fat!!!!!
What else could I put in them?
I’m already thinking about different combinations for next time I make these. I was also thinking of doing the same recipe but adding my healthy extra ‘a’ of feta cheese with some fresh ginger and chopped coriander. I also thought it would be a great way to use up some leftover roast chicken.
Here are some more samosa ideas from other blogs if you’re feeling inspired…
How do I make them Vegan?
Just lose the egg wash and use Fry Light to glaze and leave out the egg yolk in the filling.
Easy to make veggie samosas using filo pastry that are perfect for a party or packed lunch
- 500 g sweet potato
- 1 tsp curry powder
- 1 tsp garam masala
- 1 tsp cumin
- 1 egg yolk
- 4 spring onions chopped
- 150 g tinned sweetcorn drained
- 150 g frozen peas
- 275 g pack of filo pastry sheets
- Fry Light butter flavour
- 1 egg beaten
- 1 tbsp black onion seeds
- 1 small pot of fat free natural yoghurt
- 1 tbsp mint sauce
Peel the sweet potato and chop into chunks, then pop into a pan of salted boiling water and cook until tender. This should take 8-10 mins
Removed from heat and drain thoroughly then return to pan and mash until smooth.
Stir in the spices, then beat in the egg yolk, then add in the chopped spring onion, sweetcorn and peas - mixing until well combined. Check the seasoning and add salt and pepper to taste.
Pre-heat the oven to 180C Fan and line a large baking sheet with greaseproof paper.
On a clean surface carefully unfold two sheets of filo pastry and put the rest back in the packet so it doesn't dry out.
Using your Fry Light, spray one sheet of pastry all over, place another sheet of pastry on top and then spray all over again.
Using a pizza cutter, cut your double-layered sheet into five equal strips.
Dollop a tablespoon of samosa filling at the far end of each strip. Fold over into a triangle, and again, and again until you reach the end of the strip and you have something that looks like a samosa with all sides sealed!
Repeat with all the strips, placing each samosa onto your prepared baking sheet. And again with the next two sheets of filo pastry in the packet. If you have an odd number in your packet as I did, simply spray the sheet and fold it in half instead, so you don't waste any!
Brush the top of each samosa with beaten egg, then scatter liberally with black onion seeds.
Pop into the over to bake for around 10 minutes, take the sheet out and turn the samosas all over and give them a quick egg wash and further sprinkling of black onion seeds and bake for a further 10 minutes until crisp and golden. Allow to cool for a few minutes before transferring onto a serving platter with the minted yoghurt dip
While the samosas are cooking, mix the natural yoghurt with the mint sauce in a pretty little bowl, ready for dipping!
Make ahead and keep in an airtight container in the fridge, then when you're ready to go pre-heat the oven to 180'C fan, pop them on a baking sheet with some foil over the top so they don't burn and cook them for about 10 minutes until heated through and crisped up.
Samosa folding in pictures
The tea towel of glory!
I took the entire batch to the taster session and they went down really well – result! There was some stiff competition as the group had brought in all kinds of delicious healthy treats including oat biscuits with chocolate, an amazing trifle and some cherry bakewells. It was a proper feast – especially welcome as I don’t eat anything before I step on the scales!
I’m very happy to say that the group voted my Slimming World Friendly Samosas the winning recipe, so I bagged the Tea Towel of culinary glory – yessssssss! Gina says it’s too good to use on the washing up though so I might have to just hang it up on the wall instead.
See you soon everyone – I’ll try not to leave it so long next time!!!!