These vegetarian sweet-potato samoosas are given that extra boost with an indulgent spicy chutney.

MAKES 12 // HANDS-ON 25 min // HANDS-OFF 10 min + cooling time

INGREDIENTS
For the samoosas
1 tbsp olive oil
¼ onion, peeled and chopped
60 ml frozen peas
1 tbsp chopped coriander
1 tbsp chopped parsley
½ tsp peeled, grated ginger
½ tsp garam masala
1 large sweet potato, peeled, cut into chunks and roasted
Salt and pepper
6 sheets phyllo pastry
60 g butter, melted
2 tbsp flour
2 tbsp water
For the date chutney
250 g pitted dried dates
2 tbsp chopped coriander
2 tbsp brown sugar
1 tbsp seeded, finely chopped green chilli
1 tsp cumin seeds
¼ tsp salt

METHOD
For the samoosas
1. Preheat oven to 200°C and line a baking tray.
2. Heat the oil in a pan and fry the onion until soft, 5 minutes. Add the peas, herbs, ginger, garam masala and sweet potato. Fry for 2–3 minutes. Season to taste.
3. Layer 3 sheets of phyllo on top of each other, brushing each layer with butter as you go. Cut lengthways into 6 strips (about 5 × 20 cm). Repeat with the other 3 sheets.
4. Place a heaped teaspoon of filling at the end of each strip. Fold the phyllo over to make a triangle, then fold the triangle over and over, down the length of the strip, to make a samoosa shape. Seal the end with a ‘glue’ made by mixing the flour and water together.
5. Lightly brush the outside of each samoosa with melted butter and arrange on the tray. Bake until golden brown, about 10–15 minutes.
For the date chutney
1. Soak the dates in water for at least 1 hour, but preferably 24 hours. Drain and set the water aside.
2. Place the dates, coriander, sugar, chilli, cumin and salt in a food processor. Blitz, gradually adding 3–4 tbsp of the soaking water until desired consistency is achieved.
3. Season to taste and serve with the samoosas.

With a glorious change of season comes some glorious veggies – fill your plate with these healthy baked Parmesan pumpkin fries.