Nadiya Hussain’s samsas (sweet nutty samosas)

Method

1. Pierce the sweet potatoes all over with a fork, then put on a plate and microwave on high for 10 minutes until very soft (see Know-how).
2. Leave to cool until they can be handled, then halve, scoop out all the flesh and put in a bowl. Mash to a smooth paste with the cinnamon, orange zest (keep the juice for the syrup) and walnuts. Set aside.
3. For the pastry, melt the butter in a pan over a medium heat. As soon as it starts to bubble and brown flecks appear, you have browned the butter and it’s ready. Take off the heat.
4. Heat the oven to 190°C/170°C fan/gas 5 and have an oven tray ready. Cut the filo sheets in half lengthways to create 14 strips, leaving the sheets under a clean damp tea towel when you’re not working with them.
5. Brush the butter over 2 filo sheets, then lay one on top of the other. Lay the strip sideways, take a dollop of the filling (one seventh of it) and put it at the bottom of one end of the strip. Fold the top corner over to create a triangle, encasing the filling. Now take the filled triangle and fold it over again. Keep going until you reach the end and have a fully encased triangle. Make the other 6 parcels in the same way, then brush them all over with the leftover butter. Put on the oven tray and bake for 20 minutes.
6. Make the syrup by pouring the reserved orange juice into a pan with 100ml water and the caster sugar. Bring to the boil and leave to simmer until the syrup is thick and golden.
7. Take the triangles out of the oven and, using tongs, dip them straight into the syrup so they’re completely coated, then sprinkle with the pistachios and set aside.
8. For the strawberry coulis, put the strawberries, icing sugar and lemon juice in a food processor and blend. Serve with the samsas as a dip or drizzle it over them.