Austinites tend to do pretty well in national cooking contests. Hardly a month goes by without a press release announcing a local cook won some kind of national contest, but few come with the kind of prizes that would make the annual holiday letter. Last week, Jennifer Fisher, who runs a blog called the Fit Fork (thefitfork.com) competed as a finalist in the 46th Pillsbury Bake-Off Contest, which was held in Las Vegas, but her Beef and Sweet Potato Samosas did not win the $1 million prize. But just a few weeks ago, Austinite Abbie Argersinger won $25,000 in the National Beef Cook-off in Washington, D.C., with her Cali-Avocado Steak Salad, which only has eight ingredients (including salt and pepper!) but can serve as a main dish, especially during the warmer months. You can find that recipe in today’s paper or by clicking here, and below, you’ll find Fisher’s recipe for samosas.

Spicy Beef and Sweet Potato Samosas

1/2 lb. lean ground beef

2 to 3 tsp. chipotle chile powder

1 tsp. ground cumin

1 cup pico de gallo salsa

1 cup refrigerated mashed sweet potatoes or canned sweet potatoes, mashed

1 box Pillsbury refrigerated pie crusts, softened as directed on box

1 jar (12 oz.) orange marmalade

Heat oven to 375 degrees. In 10-inch skillet, cook ground beef over medium-high heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1 teaspoon of the chile powder, the cumin and pico de gallo; cook 1 minute longer. Remove from heat. Stir in sweet potatoes, 1/4 teaspoon salt and 1/8 teaspoon pepper.

Unroll pie crusts; cut each into 6 triangles. Spoon about 1 1/2 tablespoons beef mixture in center of each triangle. Brush edges with water. Bring corners of dough together over filling; pinch seams to seal.

Place on large nonstick cookie sheet. Bake 28 to 35 minutes or until light golden brown.

Meanwhile, in medium microwavable bowl, microwave preserves on High 30 to 60 seconds, stirring once, until hot. Stir in remaining 1 to 2 teaspoons chile powder. Serve warm with samosas. Serves 12.

— Jennifer Fisher of The Fit Fork