Beetroot and sweet potato samosas with a tzatziki dip

Beetroot and sweet potato samosas with a tatziki dip

Ingredients

Beetroot and sweet potato filling

  • 1 medium sweet potato
  • 250g already cooked beetroot
  • 5g chives, chopped
  • 5g flat leaf parsley, chopped
  • 5g mint, chopped
  • Zest of one lemon
  • 50g feta cheese
  • 1g course black pepper
  • 1 box of filo pastry
  • 125g butter

Method

  1. Peel and cut the sweet potato into small ½ cm dice.
  2. Put a small pot of boiling water into a medium heat and bring to the boil, add the sweet potato and cook.
  3. Make sure that you don’t overcook the sweet potato otherwise it will become mush.
  4. Remove from the heat, drain the water off and run under cold water until cool.
  5. Place the cooked sweet potato into a large bowl.
  6. Dice the cooked beetroot into the same size as the sweet potato and add to the bowl.
  7. Add the herbs, zest of a lemon and the feta cheese to the bowl and stir gently as not to break up the feta too much.
  8. Melt the butter either in the microwave or the stove.
  9. On a clean surface take out the filo pasty, cover with a damp cloth so that the filo does not dry out.
  10. Take one sheet at a time and cut in half.
  11. Each half you brush with melted butter and fold again length ways.
  12. Brush this with melted butter.
  13. Place about a tablespoon of each filling at the bottom of the filo.
  14. Make the samosas by folding a triangle and then repeating the process until you get to the top.
  15. Bake in an oven which has been heated to 180⁰C, for about 20 minutes or until the pastry is golden brown in colour.
  16. Take out and allow to cool slightly.

We recommend that you serve the samosas with tzatziki.