Indian Style Sweet Potato Crescents
I used always love January as a month, a preparation month, getting the house spring cleaned, clearing the garden of the winter debris (ready for more winter debris), buying new notebooks for work and generally planning the year ahead around holidays and trips to be taken. Those of you who know me, will know the devastation that occurred in January nearly 14 years ago, when my beloved first husband died very suddenly, very young, on a skiing holiday. I spend a long long time wondering how life could have been so cruel and how I was still alive while feeling such pain, until gradually the light came back into my life and I found that not only had I the strength to go on, but also had found joy again, starting with small things like time with friends and family and ending up to where I am now, with new loves in my life.
So, while January still holds some sadness for me, tinged with lovely memories, I find I still have the need to spring clean and prepare for the year ahead. Cooking and baking always saved me during sad times and now is such a part of my life that it’s what I do when I need some time – like a little meditation almost, emerging refreshed and usually with decent food after a good session in the kitchen. These were the product of yesterday after a session in the kitchen, inspired by a recipe for Empanadas I have for about 20 years but done Indian style.
Spicy Sweet Potato Crescents with Raita
For the pastry
200gr chickpea (gram flour)
100gr juwar flour
1 tsp turmeric
1 tsp ground cuimin
1 tsp salt
50 ml rapeseed / coconut oil
Oven at 170C
For the filling
200gr peeled and cubed sweet potatoes – steamed until tender
1 small red pepper diced finely
1 red chilli diced finely (seeds in if you wish)
2 cloves garlic, chopped and mashed
3 tbsp chopped fresh coriander
Salt and pepper to season
Spoon the flours and spices into a bowl.
Make a well in the centre, add the oil and most of the water.
Bring together with a knife until it forms a not too wet dough
Turn out onto a floured surface, bring together with a knead or 2 and wrap in cling and into the fridge for about 30 minutes.
Meanwhile, heat some oil over a medium heat and tip in the garlic, pepper and chilli and cook until softened.
Add the cooked sweet potato and fry gently until incorporated.
Tip into a bowl, add the coriander, season well and leave to cool.
Roll out the pastry thinly
Using a 4” ring cut out circles of pastry
Fill with a heaped tsp of filling and fold in half and crimp the edges together.
Wash with egg or milk before baking on parchment for about 15 minutes.
Serve warm with Raita or other dip of choice.