1. Samosa Filling

    • Cut sweet potato into 1 cm dice.
    • Steam until tender. Heat oil in a large pan over medium heat. Add de-frosted frozen spinach and peas and cook for 3-4 minutes until liquid has evaporated. Add KNORR Patak’s Mild Curry Paste and cook for 1-2 minutes then stir through sweet potato until combined. Cool completely
  2. Dipping Sauce

    • Combine KNORR Patak’s Sweet Mango Chutney with HELLMANN’S Real Mayonnaise and Greek yoghurt.
  3. To Assemble and Cook

    • Cut each puff pastry sheet into four squares, place some filling in one corner then fold up from other corner to enclose. Press edges together and brush triangles with a little milk.
    • Deep fry samosas until golden and heated through. Drain.
  4. To Serve

    • Serve samosas with mango chutney dipping sauce.
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