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Name: Sweet Potato Semosa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 package Pepperidge Farms Puff Pastry Sheets or you; 1 Tbsp. oil; 1/2 yellow onion finely diced; 3 cloves garlic minced; 1/2 large sweet potato finely diced; 1 cup lentils; 3 cups vegetable broth; 1 tsp. ground corriander; 1 tsp. cumin; 1/2 tsp. ground ginger; 1/2 tsp. salt; 1/2 tsp. pepper; 1 cup peas

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INGREDIENTS

1 package Pepperidge Farms Puff Pastry Sheets or you
1 Tbsp. oil
1/2 yellow onion finely diced
3 cloves garlic ; minced
1/2 large sweet potato finely diced
1 cup lentils
3 cups vegetable broth
1 tsp. ground corriander
1 tsp. cumin
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. pepper
1 cup peas

INSTRUCTIONS

Perheat your oven to 400°F.

Thaw puff pastry according to directions on box.

Heat oil over low-medium heat in a deep skillet or Dutch oven. Add onions.

Cook until onions are translucent, about 5 minutes. Add garlic and cook for another 1 minute.

Add sweet potatoes, lentils, vegetable broth and spices. Bring just to a boil and then reduce to a simmer. Cover and cook until lentils soften, about 15 minutes. Stir in peas and cook for another 1 minute. Remove from heat.

Line a baking sheet with parchment paper.

Cut dough along perforations so that you have long strips. Then cut them into squares and brush the edges with water or more olive oil.

Place 1 teaspoon of filling in the center of each square and fold the edges over it to make a triangle. Seal the edges tight with a fork.

Place on baking sheet and bake for 18–20 minutes, until dough is cooked through and golden.

NOTES

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Sweet Potato Semosa

1 package Pepperidge Farms Puff Pastry Sheets or you
1 Tbsp. oil
1/2 yellow onion finely diced
3 cloves garlic minced
1/2 large sweet potato finely diced
1 cup lentils
3 cups vegetable broth
1 tsp. ground corriander
1 tsp. cumin
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. pepper
1 cup peas

Perheat your oven to 400°F.
Thaw puff pastry according to directions on box.
Heat oil over low-medium heat in a deep skillet or Dutch oven. Add onions.
Cook until onions are translucent, about 5 minutes. Add garlic and cook for another 1 minute.
Add sweet potatoes, lentils, vegetable broth and spices. Bring just to a boil and then reduce to a simmer. Cover and cook until lentils soften, about 15 minutes. Stir in peas and cook for another 1 minute. Remove from heat.
Line a baking sheet with parchment paper.
Cut dough along perforations so that you have long strips. Then cut them into squares and brush the edges with water or more olive oil.
Place 1 teaspoon of filling in the center of each square and fold the edges over it to make a triangle. Seal the edges tight with a fork.
Place on baking sheet and bake for 18–20 minutes, until dough is cooked through and golden.

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Nutrition

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Serving Size: 1 (1084g)
Recipe Makes: 1

Calories: 957
Calories from Fat: 27 (3%)

Amt Per Serving		% DV

	Total Fat 3g	4 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 1.4g
Cholesterol 0mg		0 %
Sodium 2253.3mg		78 %
Potassium 2529.2mg		67 %
Total Carbohydrate 167.5g		49 %
	Dietary Fiber 75.9g	304 %
	Sugars, other 91.6g
Protein 66.2g		95 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 957

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