one small onion, finely chopped
two garlic cloves, crushed
a small chunk ginger, grated
cooking oil spray
three teaspoons curry powder, mixed with one teaspoon mustard seeds
two hundred fifty grams potatoes, peeled and diced small
seventy five grams fine green beans, cut into small pieces
fifty grams frozen peas
four sheets filo pastry
one// Fry the onion, garlic and ginger in a spray of oil for three minutes then stir in the curry powder and mustard seeds. Add the potatoes and beans with four hundred millilitres water. Cook for twenty minutes until veg is soft and liquid evaporated. Add the peas for the last five minutes. Heat the oven to two hundred degrees celsius.
two// Spray a sheet of filo pastry with oil then cut into three strips. Put two tablespoons of mix at the top of a strip and fold over itself into a triangle. Continue folding down the length of the pastry to make a samosa shape. Put on a non-stick baking tray. Repeat with rest of pastry and filling. Bake for eighteen-twinty minutes until golden brown.
n. Every day, every meal
vb. Written by two food makers Stephanie and Emily