For the samosas:
- 1 medium potato, peeled and quartered
- 2 tbsp of vegetable oil
- 1 small onion, chopped
- 4 garlic gloves, chopped
- 200g of runner beans, topped, tailed and finely sliced
- 2 tbsp of Original Mango Chutney or Hot Mango Chutney
- 1/2 pack of coriander, roughly chopped
- 1/2 tsp salt
- 6 sheets of filo pastry
For the topping:
- 1 tsp icing sugar
- 1 tbsp of Nigella seeds
- Put the potato in a saucepan with cold water. Bring to the boil and simmer until completely cooked. Mash and set aside.
- For the samosa filling, heat a frying pan with a tbsp of oil and fry for 5 minutes until starting to brown. Add the garlic and runner beans and fry for another 2 minutes or so. If you prefer your runner beans not to be too crunchy, add a couple of tbsps of water to the pan to let them steam a bit. Remove from the heat.
- In a mixing bowl, mix together the filling mix, mashed potato, fresh coriander, original mango chutney and salt. Chill in the fridge for 10-15 minutes.
- Heat the oven to 190C/ 170C fan / gas 5 and line a baking tray with baking paper.
- On a clean work surface, lay one sheet of filo pastry. Brush the filo with a thin layer of oil, then fold in half lengthways with the short edge towards you (you might want to place a damp clean tea towel over the remaining pastry so it doesn’t dry out). Spoon a sixth of the filling at one end of the strip leaving approx 2cm 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. Place on a baking tray. Repeat the process until you have 6 samosas.
- Brush all the samosas with oil, then dust with icing sugar and spring with nigella seeds. Bake in the oven for 20-25 minutes until golden brown and serve with your favourite chutney!