Baked phyllo samosas with potatoes and peas

Ingredients

For 1 serving

• Phyllo dough3
• Potatoes200 g
• Peas100 g
• Onion40 g
• Garam masala1 teaspoon
• Ginger4 g
• Extra virgin olive oil1 tablespoon
• Cilantro3 g
• Soy yogurt60 g
• Saltto taste

Contains: gluten, soy,

In season: April – June

Method

1. Bring a pot of water to the boil. Meanwhile peel the potatoes and cut them into roughly 1 cm cubes.
2. Salt the water when it boils, cook the potatoes for 10 minutes and add the peas for the last 5, until the potatoes are tender; drain everything. Preheat a conventional oven to 200 °C.
3. Chop the onion and the peeled ginger. Heat half the oil in a frying pan over medium heat and fry them with the garam masala for 3 minutes, until the onion is soft and the spices smell fragrant.
4. Add the potatoes, peas, chopped fresh coriander and a pinch of salt and stir, lightly mashing the potatoes; let it cool slightly.
5. Cut each sheet of filo into two long strips and brush them with the remaining oil. Put a spoonful of filling at the bottom of each strip and fold it over into triangles again and again to the end, like a flag.
6. Arrange the samosas on a tray lined with baking paper and bake for 15 minutes, until golden and crisp; serve with the soya yoghurt.