3 tbsp curry paste
2 tbsp mango chutney, plus extra to serve
2 tbsp natural yoghurt from a 150 g pot (serve the remainder)
200 g leftover cooked potatoes (roasted or boiled are fine), chopped into small chunks
250 g cooked turkey or chicken, chopped into small pieces
250 g frozen peas
1 bunch coriander, chopped, plus a few leaves picked to serve
270 g pack filo pastry (6 sheets)
4 tbsp vegetable oil
1 egg, beaten
1 tbsp sesame seeds
- In a large bowl, combine the curry paste, mango chutney and 2 tbsp yoghurt, and mix well. Fold in the potatoes, turkey, peas and coriander, then season well.
- Heat oven to 200C/180C fan. Cut the sheets of filo in half lengthways so you have 12 strips – keep the pastry covered with a tea towel while you work so it doesn’t dry out. Layer up 3 sheets of filo, brushing a little oil between each sheet. Pile a quarter of the filling in the top corner of the pastry in a triangle shape. Fold the pastry over to encase the filling, then keep folding until the parcel is sealed and the filo is used up. Brush the final edge with a beaten egg to help stick the pastry together. Repeat to make all 4 jumbo samosas.
- Lay your samosas on a baking sheet and brush each one with more beaten egg, then sprinkle with sesame seeds. Bake for 35 mins or until the samosas are golden brown and the filling is piping hot. Serve with the remaining yoghurt, some mango chutney and coriander leaves.