Vegan Japanese Sweet Potato Samosa (ซาโมซ่ามันเทศญี่ปุ่นเจ)

1.Add flour, salt, and cumin into the food processor. Give the food processor a pulse to mix all the ingredients together. Add shortening and blend until mixture resembles wet sand.

2.Add cold water and blend until the dough is formed. Take the dough out of the food processor and knead on a countertop until combined. Wrap the dough with cling film and rest for 30 minutes.

3.Wrap sweet potatoes in aluminum foil and bake in an oven at 200°C for an hour.

4.Peel the skin of the sweet potato and mash into a paste. Add sweet potato paste into a pan and season with cumin, white pepper, chilli flakes, and salt. Cook sweet potato a little before adding peas and fold to combine.

5.Roughly chop cashew nut and add it into the pan. Stir until well combined. Let the filling cool to room temperature.

6.For Tamarind Sauce: Add tamarind paste, brown sugar, cumin, chilli flakes, salt, and water. Stir until sugar is completely dissolved. Reduce heat to simmer and cook until thickened. Set aside to cool.

7.Divide dough into 40 g balls. Roll out the dough into a circle and cut in half.

8.Working with one semicircle at a time, wet halfway down the straight edge, and then fold the wet end over the dry side, pressing gently to seal which will form a triangular pocket. Add sweet potato filling into the dough, moisten the inner flap of dough, then fold it over the filling, and press gently to seal it against the dough on the other side. Pinch each corner of the samosa to ensure all three points are well sealed and repeat with the remaining ingredients.

9.Heat oil to 160°C. Fry samosa in the oil until crispy, about 4 minutes. Serve samosa with tamarind sauce.