Ingredients
- 3 tablespoon curry paste
- 2 tablespoon chutney (mango chutney,plus extra to serve)
- 2 tablespoon yogurt (natural, from a 150 grams pots, serve the remainder)
- 200 grams cooked potatoes (leftover, roasted or boiled are fine, chopped into small chunks)
- 250 grams frozen peas
- 1 bunch coriander (chopped, plus a few leaves picked to serve)
- 6 sheets (80 grams) filo pastry
- 4 tablespoons oil (vegetable oil)
- 1 large egg (beaten)
- 1 tablespoon sesame seeds
How to Make
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Step 1: In a large bowl, combine the curry paste, mango chutney and 2 tablespoon yoghurt and mix well and then fold in the potatoes, turkey, peas and coriander and then season well.
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Step 2: Heat oven to 200C/180C fan forced.
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Step 3: Cut the sheets of filo in half lengthways so that you have 12 strips.
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Step 4: Keep the pastry covered with a tea towel while you work so it doesn't dry out.
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Step 5: Layer 3 sheets of the filo brushing a little oil between each sheets and then pile a quarter of the filling in the top corner of the pastry in a triangle shape and fold the pastry over to encase the filling, then keep folding until the parcel is sealed and all the filo is used.
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Step 6: Brush the final edge with a little beaten egg to help stick the pastry together and then repeat to make all 4 jumbo samosas.
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Step 7: Lay you samosas on a baking sheet and brush each one with more beaten egg, then sprinkle with sesame seeds and bake for 25 minutes or until the samosas are golden brown and the filling is piping hot.
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Step 8: Serve with the remaining yoghurt, some mango chutney and coriander leaves.
We hope you enjoy this recipe!
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