1 small onion
1 tbsp sunflower oil
1 garlic clove, crushed
1 tsp grated fresh ginger
1 tsp garam masala
1 tsp cumin seeds
½ tsp mustard seeds
1 tsp dried chilli flakes
70g frozen peas
12 sheets filo pastry
120g butter, melted
black sesame seeds, for sprinking (optional)
mango chutney, to serve
Prep: 45mins – Cooking: 10mins – Oven: 12 mins – Makes 18 – A little effort
Peel the potatoes and cut into little cubes of approx. ½ centimetre. Set aside.
Finely chop the onion and put into a frying pan with the sunflower oil. Fry for about 4 minutes until the onion has softened. Add the garlic and ginger and fry for another minute, then add the garam masala, cumin seeds, mustard seeds and chilli flakes and give it a good stir.
Add the potato cubes and pour 400ml water into the saucepan. Bring to a boil and cook for 5 minutes. Then, add the frozen peas, season with salt and cook for another 5 minutes until all the liquid has been absorbed. Take off the heat.
Preheat the oven to 200°C fan.
Unroll the filo pastry and cut lengthways into three strips. Peel off two strips, cover the rest with cling film, then top with a damp tea towel so that the pastry doesn’t dry out.
Brush the first filo strip with melted butter. Place the second filo strip on top of the buttered strip and brush with more melted butter.
Put a tablespoon of the potato filling into the middle of the lower end of the strip, leaving a 2cm border. Take the right corner and fold diagonally to the top left corner above the filling, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding this way until you reach the end of the strip.
Brush the outer surface with more butter and sprinkle the top with sesame seeds. Place onto a baking tray and repeat to make the rest of the samosas.
Bake for 12 minutes until the samosas are golden. Serve with mango chutney.
TIPS: You can easily freeze these once they’re baked. You can use sunflower oil instead of butter.