Cheese, Pea And Pepper Samosas

Total Time: 16 mins Preparation Time: 1 min Cook Time: 15 mins

Ingredients

• 1 (200 g) package fresh phyllo pastry (you will need 12 sheets, you can refreeze the 4 leftover sheets)
• 2 tablespoons vegetable oil, for brushing
• 0.5 (320 g) jar geeta's premium mango chutney
• 150 g panir or 150 g feta cheese, diced
• 0.5 (20 g) package fresh coriander, finely chopped
• 75 g frozen petits pois
• 1/2 red onion, peeled and finely chopped
• 1 small green chili, deseeded and finely chopped
• 1/2 red pepper, deseeded and finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon hot chili powder

Recipe

• 1 place all the filling ingredients in a large bowl and mix together.
• 2 unwrap the phyllo pastry and cut each sheet into 3 strips lengthways.
• 3 each strip should be about 6cm (2 1/2 in) wide.
• 4 cover the pastry with a damp tea towel to prevent it from drying out as you work.
• 5 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.
• 6 repeat with the remaining mixture and phyllo pastry.
• 7 preheat the oven to 200°c, fan 180°c, gas 6.
• 8 put the samosas on a large baking sheet.
• 9 lightly brush each one with a little oil and bake for 12-15 until pale golden and crisp.
• 10 serve warm with the mango chutney.