1 pack filo pastry
1 onion - chopped
5ml (1 level teaspoon) tumeric
2.5ml (1/2 level teaspoon) ground cumin
2.5ml (1/2 level teaspoon) curry powder
1 green chilli - finely chopped (optional ingredient)
60ml (4 tablespoons) vegetable oil
1 medium-sized potato - diced and part-boiled
300g frozen mixed vegetables
Put the chopped onion in a pan with 15ml oil, the spices and the chilli. Fry for 5 - 6 minutes.
Add the part-cooked potato and the mixed vegetables. Continue to cook. Add a little water if too dry and cook slowly for 5 - 6 minutes. Allow to cool.
Heat the oven to 200ºC/400ºF/Gas 6.
Cut or fold a filo pastry sheet into a rectangle 8 - 10cm wide. Brush with a little oil. Place a dessertspoon of vegetable mix at the end of the strip closest to you. Fold over in triangles sealing the end with oil.
Place on a baking sheet. Repeat until pastry and filling are used up. Brush each samosa with oil. Bake for 10 - 20 minutes until golden-brown.
