A crisp vegetarian samosa with chilli and fresh coriander served with a cooling yogurt dip.
Start by cooking the potatoes: peel and dice them before placing in a pan of cold salted water. Bring the water to the boil and simmer until the potatoes are soft. Once cooked, drain the potatoes and then crush with a fork.
Peel and finely dice the onion, the garlic and the chilli. Pick and chop the coriander and mint leaves.
Heat a saucepan and add a little butter. Add the onion and sweat until soft. Add half of the garlic and the chilli. Next add the ground coriander, the cumin and the turmeric. Stir and then add the potatoes, peas and finally the fresh coriander. Season with salt and pepper and then allow the mix to cool down. When the mixture is cool stir through the Greek yogurt.
For the yogurt dip: crush the garlic and finely chop the mint. Mix these ingredients with the Greek yogurt. Season with salt and pepper and then chill until ready to serve.
To assemble the samosas: cut each brick pastry sheet into 3 strips. Place a spoonful of the filling in the corner of the strip and fold over into triangles until the samosa is sealed on all sides. Heat a frying pan until hot and add a splash of sunflower oil. Add the samosas to the pan and cook for 2 minutes on one side until the pastry is golden brown and crispy. Turn the samosas over and continue cooking until this side is also crispy.
Serve whilst hot with the minted yogurt dip, a wedge of lemon and a sprig of coriander.
«Filo pastry can be used as a replacement for the brick pastry. An alternative cooking method would be to brush the finished samosas with olive oil or melted butter and bake in a 180'C oven for 10 minutes until golden brown and crispy.»