Cheese, Pea and Pepper Samosas

Ingredients

• 1 (200 g) package fresh phyllo pastry (you will need 12 sheets, you can refreeze the 4 leftover sheets)

• 2 tablespoons vegetable oil, for brushing

• 1/2 (320 g) jar geeta's premium mango chutney

For the filling

• 150 g panir or feta cheese, diced

• 1/2 (20 g) package fresh coriander, finely chopped
• 75 g frozen petits pois
• 1/2 red onion, peeled and finely chopped
• 1 small green chilies, deseeded and finely chopped
• 1/2 red pepper, deseeded and finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon hot chili powder

Directions

1. 1

   Place all the filling ingredients in a large bowl and mix together.

2. 2

   Unwrap the phyllo pastry and cut each sheet into 3 strips lengthways.

3. 3

   Each strip should be about 6cm (2 1/2 in) wide.

4. 4

   Cover the pastry with a damp tea towel to prevent it from drying out as you work.

5. 5

   Brush the strips with a little oil on one side, place 1 heaped teaspoon of the mixture in the corner of each strip,and fold the corner in towards the other edge, covering the filling to form a triangle. Continue to fold down and sideways in a triangular shape until all the pastry is used, trimming away any excess.

6. 6

   Repeat with the remaining mixture and phyllo pastry.

7. 7

   Preheat the oven to 200°C, fan 180°C, gas 6.

8. 8

   Put the samosas on a large baking sheet.

9. 9

   Lightly brush each one with a little oil and bake for 12-15 until pale golden and crisp.

10. 10

    Serve warm with the mango chutney.