Corner-shop Samosas

Method

1. 1

   Place the potato wedges in a small saucepan of water and bring to the boil, then reduce the heat and simmer for 12–14 minutes until tender. Drain the potato, return to the pan and use a potato masher to mash.

2. 2

   Meanwhile, heat the oil in a large frying pan over a medium– high heat. Add the onion, chilli and curry powder and cook
   over a medium–high heat for about 8 minutes until the onion is soft. Stir through the garlic and cook for a couple of minutes.

3. 3

   Add the paneer and peas with a pinch of salt and cook for a further couple of minutes, then stir in the mashed potato, coriander and lemon juice. Season the mixture well with salt and pepper, then remove the pan from the heat and set aside for 5–6 minutes to cool slightly.

4. 4

   Preheat the oven to 180°C/160°C fan/Gas Mark 4.

5. 5

   Lay a sheet of filo pastry on your work surface and brush with melted butter, then top with a second sheet of filo and again brush with melted butter. Cut your double-thickness filo sheet lengthways into thirds to give you 6 rectangles in total (you want each rectangle to measure about 12 × 36cm.

6. 6

   Starting at one end of one filo rectangle, spoon 1/12 of the filling mixture near a corner. Fold the corner with the filling
   on it diagonally over to form a triangle. Continue to fold in this way down the length of the filo, retaining the triangle shape. Repeat with the remaining 5 filo rectangles. Place the triangles on a cold baking tray, brush with melted butter and sprinkle with black onion seeds.

7. 7

   Repeat steps 5 and 6 with the remaining filo sheets and filling until you have 12 triangles.

8. 8

   Bake for 20 minutes or until golden and crisp. Serve the samosas hot with the tomato harissa sauce.

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