Preheat the oven to 180'C.
Start by cooking the potatoes. Peel and dice them before placing in a pan of cold salted water. Bring to the boil and then simmer until soft. Drain and crush with a fork.
Peel and finely dice the onion, the garlic and the chilli. Pick and chop the coriander and the mint leaves. Peel the prawns, remove the black spine and chop into pieces.
Heat a saucepan and add a little butter. Add the onion and sweat until soft. Add half of the garlic and the chillli. Next add the ground coriander, the cumin and the turmeric. Stir and then add the prawns, potatoes, peas and finally the fresh coriander. Season with salt and pepper and then allow the mix to cool down.
For the yogurt dip: mix together the Greek yogurt, garlic and the chopped mint. Season with salt and pepper and then chill until ready to serve.
To assemble the samosas: melt the butter. Cut the filo pastry into 3 strips and brush each one with butter. Place a spoonful of the prawn and potato filling in the corner of the strip and fold over into triangles until the samosa is sealed on all sides. Brush with melted butter and place on a baking sheet. Transfer to the oven and bake for 8-10 minutes until golden brown.
Serve whilst hot with the minted yogurt dip and a wedge of lime or lemon.
«Use a whole green chilli in this recipe to give a really spicy kick to your samosas.»
Filo pastry parcels with a spiced prawn, pea and potato filling served with a minted yoghurt dip.