SPICED SWEDE AND PEA SAMOSAS

ingredients | makes 7 | time 1 hr 15 mins

200g swede, peeled and cut in 1cm cubes • 1½ tbsp groundnut oil • 1½ tsp cumin seeds • ½ tsp black mustard seeds • 2 shallots, finely chopped • 1 tsp finely chopped fresh root ginger • 75g frozen peas • 2 tsp medium curry powder • ½ tsp mild chilli powder • 1 lemon, juice handful coriander, chopped • 7 sheets filo pastry • 75g unsalted butter, melted • 3 tbsp mango chutney

step 1

Steam the swede over simmering water for 8-10 minutes until soft but still holding its shape; set aside. Put the oil in a non-stick frying pan set over a medium heat. Fry ½ tsp cumin and the mustard seeds for about 20 seconds, until they begin to sizzle. Add the shallots and ginger and cook for 5 minutes, stirring. Add the peas, curry powder, chilli powder and lemon juice; cook for 2 minutes. Add the swede then cook for 1 minute to coat in the spices. Remove from the heat, stir in the coriander and season; set aside

step 2

Preheat the oven to 200˚C, gas mark 6. Unwrap the filo pastry; cover with cling film and a damp tea towel. Working with one sheet at a time, lay out on a clean surface and brush lightly with melted butter. Fold in 1/3 of the pastry from one of the long sides, brush again with butter and fold in the other long side to make a long, triple-layered strip

step 3

Place 1/7 of the filling at one end of the strip. Fold one corner over to enclose the filling, so that the short edge now lies flush with the long edge, forming a triangle. Keep folding it up and across, keeping all the edges flush, to form a samosa. Brush the outside with butter to stick down any overhanging pastry at the end. Sprinkle over a few cumin seeds and put on a large baking sheet. Repeat to make 7 samosas. Bake in the centre of the oven for 20-25 minutes, or until golden and crisp. Serve with the mango chutney