Runner Bean & Mango Chutney Samosas

Ingredients

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

To serve:

Method

  1. Put the potato in a saucepan with cold water. Bring to the boil and simmer until completely cooked. Mash and set aside. 
  2. 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. 
  3. 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. 
  4. Heat the oven to 190C/ 170C fan / gas 5 and line a baking tray with baking paper. 
  5. 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. 
  6. 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!

Serves

Makes 6 samosas

Prep Time

30 minutes + chilling

Cook time

25 minutes

Notes

This recipe uses:

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