Ingredients
- 3 medium potatoes
- 1tbsp butter
- 1 onion, finely chopped
- 2tsp garam masala or curry powder
- ½tsp ground turmeric
- ½tsp black pepper
- 1 handful spinach or chopped chard
- 70g peas
- 1 chicken breast, cooked and cubed
- 1½tsp nigella seeds
- 2tbsp chopped coriander
- Salt to taste
- 8 sheets filo pastry, thawed
- 60g butter, melted
1 Peel the potatoes and cut into small cubes. Simmer in boiling water for 5-8 minutes until almost cooked through, then drain and set them aside.
2 Heat the butter in a large heavy based saucepan; add the onion and sauté until the onion is translucent.
3 Add the spices and fry to toast the spices. Stir through the spinach or chard to wilt slightly and add the peas. Remove from the heat. Add the cubed chicken and a half teaspoon of nigella seeds. Finally add the cubed potatoes and coriander, mix gently. Taste for seasoning. Set aside.
4 Preheat the oven to 200 degrees.
5 Take one filo pastry sheet and fold it in half lengthways. Brush the top half with melted butter. Place two tablespoons of the filling at the bottom corner of the sheet. Wrap the pastry around and then fold over and over into a triangle.
6 Repeat with the remaining seven sheets. Place the samosas on a tray lined with baking parchment. Brush with melted butter, scatter with nigella seeds and bake for 15-20 minutes, until golden.
7 Serve with a selection of salads and chutney.
