Vegetable Samosas
Ingredients:
3 tbsp sunflower or olive oil
1/2 tsp black mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 onion, finely chopped
2 fresh green chilies, finely chopped (deseeded if you like)
2 tsp ginger puree
1/2 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp chilly powder
350 g/12 oz boiled potatoes, cut into bite-sized pieces
125 g/41/2 oz frozen peas, thawed 1 tsp salt, or to taste
2 tbsp chopped fresh coriander leaves
12 sheets filo pastry, about 28 x 18 cm/11 x 7 inches
55 g/2 oz butter, melted, plus extra for greasing
chutney, to serve
Method:
1. Heat the oil in a saucepan over a medium heat and add the mustard seeds, followed by the cumin and fennel seeds. Add the onion, chilies and ginger puree and cook, stirring frequently, for 5-6 minutes.
2. Add the ground spices and cook, stirring, for 1 minute. Add the potatoes, peas and salt and stir until the vegetables are thoroughly coated with the spices. Stir in the coriander and remove from the heat. Leave to cool completely.
3. Preheat the oven to 180°C/350°F/Gas Mark 4 and line a baking sheet with baking paper.
4. Place a sheet of filo pastry on a board and brush well with the melted butter. Keep the remaining pastry sheets covered with a moist cloth or clingfilm. Fold the buttered pastry sheet in half length ways, brush with some more melted butter and fold length ways again.
5. Place about 1 tablespoon of the vegetable filling on the bottom right-hand corner of the pastry sheet and fold over to form a triangle. Continue folding to the top of the sheet, maintaining the triangular shape. Transfer to the prepared baking sheet and brush with melted butter. Repeat with the remaining sheets of filo pastry and filling. 6 Bake in the preheated oven for 20 minutes, or until browned. Serve hot with chutney.