Meatless Monday: Baked lentil and sweet potato samosas

A warming recipe that would be a change if you are out 'trick or treating' tonight or off to a bonfire this weekend. These samosas are baked and so much less greasy than samosas that are fried, which is the more usual way of cooking them.

Baked lentil and sweet potato samosas

Serves 2

You will need

1 tbsp olive oil plus extra for greasing the baking tray
1 medium onion, peeled and sliced
1 clove garlic, crushed
75g brown lentils
30g barley (optional)
1tsp pink salt in 400ml water
1 sweet potato, scrubbed and diced
4 tbsp tomato puree
1 tsp turmeric
1 tsp curry powder 
1/2 tsp cumin
1/2 tsp stevia
Filo pastry 
Almond milk

Heat the oil and cook the onion for 2 minutes.  Add the garlic and spices and continue for a further minute. Add the lentils, barley if using, diced sweet potato, stevia, tomato puree and pink salt in water.  Bring to the boil and reduce heat to simmer for 25 minutes until the sweet potato, lentils and barley if using are tender and the liquid has absorbed.   

Cut the filo pastry into strips about 10cm wide. Place a little of the sweet potato and lentil mixture in the bottom right hand corner. Fold as in the diagram below tucking in the ends.  

Place the samosas on an oiled baking tray and brush with milk.  Place in the oven at 200 degrees for around 20 minutes.

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