Vegetable Samosa Recipe

Ingredients:
Filo Pastry - 14 sheets, thawed and wrapped in a damp dish towel
Oil - for brushing the pastries

For the filling
Potatoes - 3 large, boiled and roughly mashed
Frozen Peas - 3/4 cup, thawed
Corn - 1/3 cup (canned), drained
Ground Coriander - 1 tsp
Ground Cumin - 1 tsp
Dry Mango Powder - 1 tsp
Onion - 1 small, finely chopped
Green Chillies - 2, finely chopped
Coriander Leaves - 2 tbsp, chopped
Fresh Mint Leaves - 2 tbsp
Juice of 1 Lemon
Salt as per taste

Method:
1. Preheat oven to 200C.
2. Cut each sheet of the filo pastry in half lengthways and fold each piece in half lengthway to give 28 thin strips. Lightly brush with oil.
3. Toss all the filling ingredients together in a large mixing bowl until they are well blended.
4. Adjust the seasoning with salt and lemon juice if necessary.
5. Using one strip of the pastry at a time, place 1 tbsp of the filling mixture at one end and fold the pastry diagonally over. Continue folding to form a triangle shape.
6. Brush the samosas with oil.
7. Bake for 10-15 minutes until golden brown.