Pea & potato samosas

Instructions

1. Bring a pan of water to the boil, add the potato and simmer for 10 minutes or until soft, then drain.
2. Heat the oil in a pan, add the onion, garlic and ginger and cook for 7-8 minutes or until soft. Stir in the garam masala and curry powder. Cook for 1 minute, then turn off the heat. Stir in the cooked potatoes, peas and lemon juice, then season.
3. Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Mist a baking tray with cooking spray.
4. Unwrap a 270g pack of fresh filo pastry and halve each sheet of pastry so you have 12 squares. Take a square and fold it in half to make a rectangle. Put 1 heaped tablespoon of the filling at the bottom left of the rectangle. Fold the right corner of the pastry over the filling to cover it and form a triangle. Fold the triangle up, then to the right-hand side, and keep folding until you reach the end of the strip.
5. Put on the baking tray and repeat with the remaining pastry and filling. Brush with melted low-fat spread and sprinkle with sesame seeds. Bake for 20–25 minutes or until golden.