Samosas are a tasty nibble - ideal for starters, snacks and buffets. Those served in Indian restaurants or bought from supermarkets are deep fried, Preparation time: 30 minutes Cooking time: 30 minutes Calories per samosa: 35


makes 20
275 g (9 1/2 oz) potatoes, peeled and cut into 1 cm (1/2 inch] cubes
1 small carrot, chopped finely
low fat cooking spray
1 small onion, chopped finely
1 garlic clove, crushed
50 g (1 3/4 oz) frozen peas, defrosted
1 teaspoon medium curry powder
1 tablespoon chopped fresh coriander
5 sheets of filo pastry (approximately 30 cm x 40 cm (12 inches x 16 inches), defrosted if frozen
salt and freshly ground black pepper

To serve
4 tomatoes, chopped finely
1 small red onion, chopped finely
2 tablespoons chopped fresh mint


1. In a large saucepan, cook the potatoes and carrot in lightly salted, boiling water for about 10 minutes, until tender. Drain well and then partially mash them with a fork.

2. Spray a non stick frying pan with low fat cooking spray. Add the onion and garlic, and cook until lightly browned.

3. Mix the onion, garlic, peas, curry powder and coriander into the mashed potato and carrot mixture. Season with salt and pepper. Allow to cool.

4. Preheat the oven to Gas Mark 4/ 180°C/fan oven 160°C. Spray two baking sheets with low fat cooking spray.

5. Cut the stack of filo pastry sheets into strips measuring approximately 30 cm x 10 cm (12 inches x 4 inches).

6. Place a tablespoon of the samosa mixture at one end of a strip of pastry. Fold the corners over and over to make a pastry triangle, enclosing all the filling. Repeat the process to make 20 samosas. Lay them on the baking sheets as you prepare them.

7. Lightly spray the samosas with low fat cooking spray and then bake them for 25-30 minutes, until golden.

8. Meanwhile, mix together the tomatoes, onion and mint. Serve this with the samosas.
Top tip Filo pastry soon dries out, so it's important to keep it covered as you work - use a clean, damp tea towel or cling film.

variation Use mint in the samosas instead of coriander, if you prefer.

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