Baked vegetable samosas

Spiced potato and pea samosas wrapped in filo and baked rather than fried, so they are lighter and far less faff. Lovely warm with mango chutney as part of an Indian spread.

Ingredients

• 450 g Potatoes, peeled and cut into small cubes
• 100 g Carrots, finely diced
• 100 g Frozen peas
• 1 Onions, finely chopped
• 0.2 Garlic, crushed
• 10 g Fresh ginger, grated
• 3 g Cumin seeds
• 5 g Garam masala
• 2 g Ground turmeric
• 1 g Chilli powder
• 0.5 Lemons, juiced
• 10 g Fresh coriander, chopped
• 4 g Salt
• 60 ml Vegetable oil, 15ml for the filling, the rest for brushing
• 270 g Filo pastry, about 6 sheets
• 120 g Chutney, mango chutney is best

Method

1. Boil the potato and carrot cubes in salted water until just tender, adding the peas for the last minute. Drain well.
2. Heat 15ml of the oil in a frying pan and fry the cumin seeds until they crackle. Add the onion and cook until soft, then stir in the garlic, ginger, garam masala, turmeric and chilli for a minute.
3. Tip in the drained vegetables with the salt, stir well and lightly crush some of the potato so it holds together. Stir in the lemon juice and coriander and leave to cool.
4. Heat the oven to 200°C (180°C fan) and line a baking tray.
5. Cut each filo sheet lengthways into three strips and brush with oil. Put a spoonful of filling at one end and fold the corner over to make a triangle, then keep folding along the strip. Brush the outside with oil and put on the tray. You should get about 16.
6. Bake until crisp and golden, turning the tray halfway.
7. Cool for a few minutes, then serve with the chutney.