Sweet potato & pea puffs

These samosa-like puff pastry parcels filled with a spiced vegetarian mix are perfect for the freezer, so try making a batch

  • Prep:25 mins
    Cook:30 mins
    plus cooling
  • Easy

Nutrition per serving

  • kcal 160
  • fat 9g
  • saturates 4g
  • carbs 16g
  • sugars 2g
  • fibre 2g
  • protein 3g
  • salt 0.6g


  • 500g block puff pastry
  • flour, for dusting
  • 1 egg, beaten
  • 1½ tbsp sesame seeds
  • 1 tbsp vegetable oil
  • 1 tbsp cumin seeds
  • 250g sweet potatoes, finely diced
  • 140g frozen peas, defrosted
  • 1 red chilli, finely chopped
  • ½ tsp sugar
  • 2 tsp garam masala
  • ½ tsp ground turmeric
  • 1 large onion, finely chopped
  • large pack coriander, roughly chopped
  • large pack mint, roughly chopped
  • juice ½ lemon
  • chutney, to serve


  1. For the filling, heat the oil in a frying pan. Add the cumin seeds and let them sizzle for a few secs. Tip in the sweet potato, peas, chilli (leave the seeds in if you like it hot), sugar, garam masala, turmeric and 1 tsp salt. Add 85ml water, lower the heat, cover and cook for 8-10 mins or until the vegetables are tender. (It shouldn’t be too wet, so uncover and cook for longer if needed.) Remove from heat and stir through the onion, coriander, mint and lemon juice. Leave to cool completely.

  2. Heat oven to 200C/180C fan/gas 6. Roll out ½ the pastry on a lightly floured surface to a 20 x 40cm rectangle, then cut into 8 squares. Spoon 1 tbsp filling across the centre of each square and brush the edges of the pastry with egg. Fold over to form a triangle, pressing firmly along the edges to seal, then score with a fork. Repeat with the remaining ½ of the pastry.

  3. Place on a baking sheet, brush with the egg, sprinkle with sesame seeds and bake for 20 mins until well risen and golden brown. Serve warm with chutney.

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