Ingredients: (Makes 12)
3 tablespoons sunflower or olive oil
� teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 onion, finely chopped
2 green chilies, finely chopped (deseeded if you like)
2 teaspoon ginger puree
� teaspoon ground turmeric
1 teaspoon ground cilantro (coriander)
1 teaspoon ground cumin
� teaspoon chili powder
350 g/12 oz boiled potatoes, cut into bite-sized pieces
125 g/4� oz frozen peas, thawed
1 teaspoon salt, or to taste
2 tablespoons chopped fresh cilantro (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:
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, until the onion is soft but not brown.
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 cilantro and remove from the heat. Leave to cool completely.
Preheat the oven to 180�C/350�F/Gas Mark 4 and line a baking sheet with greased greaseproof paper or baking paper. 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 lengthways, brush with some more melted butter and fold lengthways again.
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, and moisten the ends to seal the edges. Transfer to the prepared baking sheet and brush with melted butter. Repeat with the remaining sheets of filo pastry and filling.
Bake the samosas in the preheat oven just below the top rung of the oven for 20 minutes, or until browned. Serve hot with chutney.
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