Samosas

Preheat the oven to 180°C (160°C in a fan oven) Gas mark 4.

Cut the potatoes into 1cm chunks and the sweet potato into 1½ cm chunks, place in a pan of water, bring to the boil and simmer for 3-4 minutes, or until the potatoes are just tender and drain.

Meanwhile heat the oil in a pan, gently sauté the garlic and onion, stir in the curry powder and cook for 3 minutes, remove from heat. Add potatoes, peas and coriander (if using), stir and set aside.

Place a sheet of filo on a clean work surface, brush with melted butter and fold in half lengthways, so you have a long strip.

Place a spoonful (approximately 1/7^th) of the filling towards the end of the pastry strip nearest you, slightly on the left of the strip and just up from the bottom. Fold the bottom right hand corner up to cover the filling and make a triangular shape. Fold the triangle up, then fold to the right, fold up and then to the left, so you are keeping a triangular shape. Ensure the points are tucked in to prevent the filling from seeping out.

Brush the completed parcel with melted butter and place on baking tray. Continue with the remaining filling and filo pastry.

Bake the samosas for 15 – 20 minutes, until golden brown. Cool slightly before serving.