The Elle Deco team was lucky enough to be invited to a Le Creuset event with chef Reza Mahammad at Cape Town’s Sillwood Cooking School earlier this month.

To kick off, we were served these amazing goats’s cheese and sweet potato samosas with a glass of bubbly. They were so good, we thought we’d share Reza’s recipe with you.

Reza’s Sweet Potato and goat’s cheese samosas

Ingredients

1 tsp cumin seeds, plus

1-2 tbsp more, to sprinkle

400g small sweet potato, diced

salt

200g soft goat’s cheese

3 spring onions, chopped

2 tbsp finely chopped coriander leaves

1 whole red chilli, deseeded if you like, finely chopped

1/2 tsp chili flakes

1 tsp ground cinnamon

3 garlic cloves crushed

125g unsalted butter

270g filo pastry

rock salt, to sprinkle

Unlike most samosas, these aren’t fried. This makes them healthier and somehow intensifies the flavour of the filling. Reza explains: Cinnamon is fabulous with sweet potato. I serve these with a peppery watercress dip – a kind of Indo-Italian pesto – with coriander and lemon (once, by accident I used orange and it was great, so try it). If you grow nasturtiums, use leaves instead of watercress; it tastes unbelievable. These are smart enough to serve with drinks.

How to…

Place the 1 tsp cumin seeds in a dry frying pan and toast until golden and fragrant. Remove to a mortar and crush with a pestle. Put the sweet potato in a pan, cover with water and add salt. Bring to the boil, reduce the heat and simmer for six to eight minutes until tender. Drain and cool. Place in a bowl – mix the cheese, spring onions, coriander, chilli, chilli flakes, crushed cumin, cinnamon and garlic. Preheat oven to 200 degrees C – gass mark 6.

Melt the butter. Lay a sheet on filo and work a surface and brush with butter. Place a second sheet on top over the first. Brush this with butter too. Cut into strips about 5 cm wide. Spoon 1 heaped tsp filling into one corner. Fold the right corner of the strip over the left side to create triangle. Continue to fold the triangle along the strip to the end, cutting off surplus pastry. Repeat to use up all the pastry and filling. Brush liberally with butter and sprinkle with cumin seed and rock salt. Bake for 12 – 15 minutes, until golden.

Indo-Italian pesto

30 g each watercress, rocket and coriander stalks

2 garlic cloves

2 whole green chillies

70g parmesan, grated

50g pine nuts

finely grated zest of 1 unwaxed

lemon and juice of 1 – 2 lemons

200 ml olive oil

Put all the ingredients except the oil into the bowl of a food processor. Start the processor, and pour the oil in slowly, until everything is smooth. Add salt to taste and serve.

Makes enough to go with Samosas.

The recipe is from Reza’s new cookbook ‘Reza’s Indian Spice’. The book is a beautiful, visually rich exploration of this warm, funny, sunny-spirited food man’s top recipes.