Prep
10 MIN
Cook
25 MIN
Calories
273
Ingredients
1 tin
Heinz Beanz or Heinz No Added Sugar Beanz
1 large
Floury potato, peeled and quartered
2 tbsp
Vegetable oil
1
Small onion, finely diced
2
Cloves garlic, minced
1 tsp
Mild curry powder
50 g
Frozen peas
6
Filo pastry sheets
_________
FOR THE CORIANDER YOGURT
4 tbsps
Natural yogurt
1 tbsp
Mango chutney
-
Small bunch fresh coriander
Instructions
Step 1
Add the potato to a small pan of cold water, bring to the boil and cook until tender. Drain and set aside to cool.
Step 2
Meanwhile add a dash of the oil to a frying pan and fry the onions until soft and slightly caramelised. Add the garlic and curry powder and fry for a further minute. Add the peas and Heinz Beanz into the frying pan and stir to combine.
Step 3
Mash the now cooled potato and add to the mixture, mixing well. Chill in the fridge for a minimum of 30 minutes.
Step 4
Preheat the oven to 200°c fan (Gas mark 6). Lay out the first filo pastry sheet, brush with oil and fold in half lengthwise.
Step 5
Facing the short side of the pastry add 2 teaspoons of the mixture to the closest left-hand corner. Fold the closest right-hand corner over to meet the left side forming a triangle shape. Continue folding until you reach the end of the pastry, brush with more oil and add to a lined baking tray. Repeat with the other 5 sheets until you have 6 samosas. Bake in the oven for 15 minutes until golden.
Step 6
Meanwhile make the coriander yogurt. To a blender add the yogurt, mango chutney and coriander, blend until smooth and season to taste.
Step 7
Serve the samosas with the coriander yogurt and fresh coriander if desired.
Tip: While you are working be sure to cover the remaining pastry sheets with a damp cloth so they do not dry out.