Potato and pea samosas
1 kg, (buy 1.2kg unpeeled potatoes), peeled, coarsely chopped
Frozen green peas
1 cup(s), (120g), thawed
Dried chilli flakes
½ cup(s), (mango)
12 x 3 second spray(s)
- Boil, steam or microwave potatoes until tender. Drain well, transfer to a large bowl and roughly mash. Stir in peas, coriander, chilli, turmeric and molasses. Season with salt.
- Preheat oven to 180°C. Line 2 baking trays with baking paper.
- Lightly spray 1 sheet of filo with oil. Top with another sheet of filo and lightly spray again 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 strips, retaining the triangular shape. Place on prepared tray. Repeat with remaining filo and filling to make 18 samosas in total. Lightly spray samosas with oil.
- Bake for 15–20 minutes, until crisp and golden. Serve with chutney.