Vegetable samosa puffs recipe

Method

1. Boil the potatoes for 10 mins or until soft and can be easily pierced with a fork. Drain, transfer to a mixing bowl and mash well. Set aside.
2. Heat the oil in a frying pan over a medium heat. Add the cumin seeds, chilli, spring onions, ½ tsp salt and the ground spices. Cook for 1 min, then add the frozen vegetables. Cook for 2 mins until thawed. Turn off the heat and stir through the coriander. Add the vegetable mixture to the mashed potatoes and mix well. Leave to cool for 10-15 mins.
3. Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry onto a lightly floured surface and divide into 6 equal pieces. Spoon 2 tbsp potato mixture to cover a diagonal half of each pastry piece. Carefully fold over the pastry, stretching gently over the mixture to make triangles. Use a fork to seal the edges, then cut a few slits on top.
4. Brush the pastries with the egg and sprinkle over the nigella seeds. Transfer to a lined baking sheet and bake for 12-15 mins until golden and cooked. Serve with mango chutney for dipping, if you like.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• Tip

  The samosas can be frozen for up to 2 months. If you plan to freeze them after cooking, undercook the samosas by a couple of minutes so they can be warmed in the oven until golden.