Vegetable Samosas

Ingredients

1 packet of filo pastry sheets (1⁄2 lb/250 g)
1⁄2 small packet of frozen mixed mini vegetables
2–3 medium-sized potatoes, mashed or boiled
1 tbsp curry powder
1 tbsp cumin
2 oz (50 g) butter
Oil


Directions

1. Put the frozen vegetables in a saucepan of boiling water and
leave to stand for a couple of minutes while you get the rest of
the ingredients ready. 

2. Drain the vegetables and mix with the mashed potato or diced
boiled potatoes and spices.

3. Grease one or two oven trays with oil, preheat the oven to Gas
Mark 5 (190ºC) and melt the butter in the microwave.

4. Lay the sheets of filo pastry out on a clean work surface, two or
three at a time depending on how much room you’ve got, and
cut into long rectangular strips; you should get about four strips
from each sheet of filo.

5. Place a dessertspoonful of filling on the left-hand side of each
strip then fold the right-hand side of the pastry over diagonally
to make a triangle. Carry on folding the samosa over, keeping
the triangular shape, until you come to the end of the pastry,
then brush generously with melted butter, gently sealing the
joins, and place the samosa on the oven tray.

6. Cook the samosas in the oven for about 10 minutes, or until the
pastry is a deep golden brown. Eat hot or cold, with or without
rice, or as a side dish with another curry.