A great recipe to warm you up this autumn


For the filling:

• 15ml/1tbsp groundnut oil

• 1 onion, peeled and finely chopped

• 2 cloves garlic, crushed

• 1 green chilli, finely chopped

• 2.5cm/1”piece fresh root ginger, grated

• 5ml/1tsp cumin seeds

• 5ml/1tsp ground coriander

• 2.5ml/½ tsp turmeric

• 45ml/3tbsp fresh coriander, chopped

• pinch of salt

• ½ lemon, juice only

• 100g/4oz potatoes, finely chopped and steamed

• 200g/7oz tin processed peas, drained

• 1 pkt filo pastry

• 25g/1oz butter or vegan margarine, melted

Preheat the oven to 190C/375F/Gas 5 Heat the oil in a frying pan and fry the onion and garlic until soft.

Add the ginger, spices, fresh coriander, salt and lemon juice. Stir well to mix.

Add the cooked potatoes and peas. Mix well and leave to cool.

Cut the filo sheets into 9cm (3½”) x 30cm(12”) strips. Use two strips at a time, cover the rest with a damp cloth. Brush one strip lightly with butter/vegan margarine and place the second strip on top. Brush with fat again. Place 2 heaped tbsps of the mixture on the bottom of the strip. Fold the end of the pastry over the filling making a triangular shape and continue folding up the strip to the top, alternating diagonal and straight folds to maintain the triangular shape. Repeat with the rest of the pastry and mixture until all is used up. Brush the samosas with melted butter or vegan margarine. Place on an oiled baking sheet and cook for about 20 minutes until golden.

• See November’s Dorset Society for more recipes