Potato and pea samosas
½ cup(s), (mango)
1000 g, peeled, coarsely chopped, (buy 1.2kg)
Frozen green peas
1 cup(s), thawed
Dried chilli flakes
1 tbs, (pomegranate)
Uncooked filo pastry
7 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Boil, steam or microwave potato until tender. Drain. Cool slightly and roughly mash. Stir in coriander, chilli, turmeric, salt, molasses and peas.
- Lightly spray 1 sheet of filo with oil. Top with another sheet of filo and lightly spray with oil. Cut filo stack lengthways into 3 strips. Place ¼ cup potato mixture at 1 short end of each strip. Fold corner of filo diagonally over filling to form a triangle. Continue folding to the end of the strip, retaining the triangular shape. Place on prepared tray. Repeat with remaining filo and filling to make 18 samosas.
- Lightly spray samosas with oil and bake for 15–20 minutes or until crisp and golden. Serve with chutney.