It’s been a couple weeks of tumbling around trying to adjust to recent changes and hoping that I get something right along the way – lots of fun learning but also a couple freak outs along the way. I guess that’s how you learn and grow? The majority of my free time during this last week was spent watching the latest two seasons of Great British Bake Off that were added to Netflix. My go-to method of decompressing from stressful things is to lie in bed with all of my white fluffy blankets and quilts, with all of the pillows squished around me lying like a cocoon in a room with my globe lights shining and one of the many candles my hoarder like tendencies have acquired going. It really makes for quite the zen space. Plus, everything that happens on GBBO is super chill for a competition show – those Brits really know how to do things right. If nothing else, I would like to have someone like Mary Berry telling me that my scones have a “good bake” and that she can “see good layers” in my cake.
After being inspired by all the bakers I just had to get back into the kitchen (seriously sorry for my post hiatus!!!!) and whip up something delicious in the kitchen. I was craving comfort food and for some reason I came to the idea of making samosas. Traditionally, samosas are fried dough packets filled with spice flavored potatoes and peas. I essentially did the same thing, but went for a more “cutesy” look with crimped edges and of course a little heart right in the middle – because food is the way to my heart LOL.
The other non-traditional piece here is the use of a sweet potato instead of the usual russet or yellow potato (and maybe the spinach too??). Just trying to fit my nutrition in where I can y’all! These guys are super easy, especially with the use of store-bought crust, and are real crowd pleasers. Hope y’all have a great week!
- 3 cups of cubed sweet potato - boiled for about 20-22 minutes until fork tender
- 1/2 yellow onion, diced
- 1 big clove of garlic, diced
- 1/2 tsp ground ginger
- 1 1/2 tsp garam masala
- 1/2 tsp turmeric
- 1 tsp cumin seeds
- 1/4 tsp red chili
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ground coriander
- 1/4 cup carrots, diced into small pieces
- 1 cup loosely packed spinach, chopped
- 1 tbsp cilantro, chopped
- 1 tsp mint, chopped
- 3/4 cup peas
- store-bought pie crust
- egg wash - 1 egg and 1 tbsp of water
- Add a splash of ghee or olive oil to a large pot or pan and bring to a medium heat.
- Add the onions and cook until translucent, about five to seven minutes. Add the garlic and all the spices, cooking until you can begin to smell the spices for about two to three minutes.
- Add the carrots, spinach, herbs, and peas until the veggies are coated with the spices and the spinach has begun to wilt.
- Remove the pan from the heat. Roughly mash about half of the sweet potatoes with a fork and add the mashed and cubed sweet potatoes to the spiced veggies, gently combining until you have a mixture.
- Preheat the oven to 350 degrees F.
- On a parchment lined sheet, cut out 4x4inch squares of the pie crust, about a 1/4inch thick. Place one square on the sheet pan, add about 1/4 cup of the sweet potato mixture in the middle of the pastry, and add a second square piece of pastry on top with some kind of steam hole in the middle. Crimp the two pieces together with the end of a fork.
- Make your egg wash and lightly brush the tops of each samosa with it.
- Bake for about 25 minutes until the crust is golden brown and crispy.
- Serve with mint chutney, enjoy!