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Slimming World Friendly Sweet Potato Samosas on feeding boys.co.uk
Slimming World Friendly Sweet Potato Samosas
Prep Time
20 mins
Cook Time
30 mins

Easy to make veggie samosas using filo pastry that are perfect for a party or packed lunch

Course: Appetizer, Side Dish, Snack
Cuisine: Indian
Keyword: low fat, party food, picnic, samosas, vegetarian
Servings: 17
Author: Katie Bryson
For the filling
  • 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
For the pastry
  • 275 g pack of filo pastry sheets
  • Fry Light butter flavour
  • 1 egg beaten
  • 1 tbsp black onion seeds
For the dip
  • 1 small pot of fat free natural yoghurt
  • 1 tbsp mint sauce
To make the filling
  1. 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

  2. Removed from heat and drain thoroughly then return to pan and mash until smooth.

  3. 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.

To assemble the samosas
  1. Pre-heat the oven to 180C Fan and line a large baking sheet with greaseproof paper.

  2. 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.

  3. Using your Fry Light, spray one sheet of pastry all over, place another sheet of pastry on top and then spray all over again.

  4. Using a pizza cutter, cut your double-layered sheet into five equal strips.

  5. 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!

  6. 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!

  7. Brush the top of each samosa with beaten egg, then scatter liberally with black onion seeds.

  8. 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

To make the dip
  1. While the samosas are cooking, mix the natural yoghurt with the mint sauce in a pretty little bowl, ready for dipping!

Recipe Notes

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.