Thai-inspired filling featuring creamy sweet potatoes, ginger, and fresh lemongrass.
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Boil the sweet potato cubes in salted water until tender, then drain and mash them until smooth.
In a small pan, sauté the minced lemongrass, ginger, and garlic in a teaspoon of oil until fragrant.
Stir the red curry paste into the aromatics for one minute, then add the coconut milk to create a thick paste.
Fold the curry mixture, lime juice, and chopped cilantro into the mashed sweet potatoes until well combined.
Cut the pastry sheets into long strips and place a spoonful of filling at one end.
Fold the pastry into triangles, sealing the edges with a little water or a flour-water paste.
Heat the vegetable oil in a deep pan to 350°F (175°C).
Fry the samosas in batches until they are golden brown and crispy, then drain on paper towels.
