Cheese, Pea and Pepper Samosas

Name: Cheese, Pea and Pepper Samosas
Prep time: 1 min
Cook time: 15 min
Total time: 16 min
Yield: 36 samosas
Cuisine: South Asia — Muslim traditions
Ingredients: 1 packagefresh phyllo pastry (200 g); 2 tbsp vegetable oil; 0.5 jargeeta's premium mango chutney (320 g); 150 g panir; 0.5 package fresh coriander (20 g); 75 g frozen petits pois; 0.5 red onion; 1 small green chili; 0.5 red pepper; 0.5 tsp ground cumin; 0.5 tsp hot chili powder

Red pepper, packagefresh phyllo pastry and panir baked in the oven and spiced with chilli and cumin for a South Asian starter. It comes to the table with mango chutney.

16 min · Serves 36 · Medium

Method

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Time: Prep 1 min · Cook 15 min · 16 min total
Difficulty: medium

1
Place all the filling ingredients in a large bowl and mix together. Unwrap the phyllo pastry and cut each sheet into 3 strips lengthways.
2
Each strip should be about 6cm (2 1/2 in) wide. Cover the pastry with a damp tea towel to prevent it from drying out as you work.
3
Brush the strips with a little oil on one side, place 1 heaped teaspoon of the mixture in the corner of each strip,and fold the corner in towards the other edge, covering the filling to form a triangle. Continue to fold down and sideways in a triangular shape until all the pastry is used, trimming away any excess.
4
Repeat with the remaining mixture and phyllo pastry. Preheat the oven to 200°C, fan 180°C, gas 6.
5
Put the samosas on a large baking sheet. Lightly brush each one with a little oil and bake for 12-15 until pale golden and crisp. Serve warm with the mango chutney.