Enjoy much-loved ingredients in this weeknight-friendly samosa recipe.
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Preheat oven to 200°C. Line a baking tray with baking paper. Cook potato in a medium saucepan of boiling water for 10 mins or until just tender. Drain well.
Meanwhile, heat 10g ghee or butter in a non-stick frying pan over medium heat. Cook onion, stirring, for 5 mins or until onion softens. Add mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour. Add curry paste. Cook, stirring, for 1-2 mins or until aromatic.
Remove the mince mixture from heat. Stir in pumpkin, peas, coriander and potato. Season.
Place 1 filo sheet on a clean work surface. Brush with some ghee or butter. Top with 2 more filo sheets, brushing with some ghee or butter between each layer. Fold in half lengthways. Spoon one-quarter of mince mixture onto 1 short end. Fold diagonally to enclose filling. Continue folding diagonally to make a triangle. Transfer to the lined tray. Repeat with remaining filo, some more ghee or butter and remaining mince mixture to make 3 more pastry triangles. Brush with remaining ghee or butter. Sprinkle with poppy seeds and cumin seeds.
Bake for 20 mins or until golden and heated through. Transfer to a serving platter. Serve with mango chutney.
Serve with… tzatziki dip and salad leaves
COOK. STORE. SAVE.
Use it up: For a tasty sandwich spread, mix some leftover chutney with mayo.