Samosas with Meat & Cheese

Prepare the Filling: Heat a saucepan over medium-high heat. Peel and dice the sweet potato into small cubes. Add 2 tbsp of olive oil to the pan and then add the sweet potato. Chop the onion into large pieces and add it to the pan. Stir with a wooden spoon to caramelize the vegetables. Grate the carrot and thinly slice the garlic and chili pepper. Add these to the pan along with the spices. Sauté until the spices release their aroma.
Add the minced pork and cook, stirring constantly, for 3-4 minutes until it changes color. Deglaze with the white wine, then add the water and simmer for 10 minutes. Stir in the lemon zest and juice, peas, and chopped parsley. Remove from heat. Mix in the cheddar cheese, salt, and pepper until the cheese melts. Set aside for 30 minutes.

Assemble the Samosas: Heat a pan over medium-low heat. Lay out one Country style filo on a clean surface with the short side facing you. Brush with 1 tbsp olive oil. Place the second sheet on top and cut both into three vertical strips. Take two strips and layer them together. Place 1 tbsp of the filling at one end of each strip and fold diagonally to form a triangle. Seal the edge with a bit of beaten egg. Repeat with the remaining ingredients.

Fry the Samosas: Heat vegetable oil in a frying pan. Fry the samosas for 2-3 minutes on each side until golden brown. Serve with a yogurt dip, mixing the yogurt with sweet paprika.