Ingredients
3 tbsp. rapeseed oil
1/2 tsp. mustard seeds
60g chopped onion
1 tsp. finely chopped ginger
60g frozen peas
1 tbsp. ground coriander
1 tsp. ground cumin
1/4 tsp. chilli powder
1/2 tsp. garam masala
1-2 tsp. dried mango powder
Salt to taste
Splash of water
600g potatoes, peeled, boiled until soft and crushed into large lumps
4 tbsp. chopped fresh coriander leaves
Filo pastry
5 tbsp. melted butter
2 tbsp. sesame seeds
Method
Preheat the oven to 180°C / Gas mark 4 / 350°F
Heat the oil in a small non-stick pan and fry the mustard seeds for 10-15 seconds
Add the onion and ginger and cook for 2-3 minutes over a high heat. Add the peas, stir well and add the spices, mango powder, salt and a splash of water.
Cook for 1-2 minutes, then add the potatoes and coriander and cook for a further 2-3 minutes. Taste and adjust the seasoning.
Unroll the pastry, lay flat and brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.
Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm / 1inch border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter and sprinkle with sesame seeds.
Place onto a baking sheet and bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time.
Products Used
