Cheese, Pea and Pepper Samosas

sugarrushkid's Note:

Store these covered in the fridge and reheat for 5 minutes at 200°C, Fan 180°C, Gas 6. They can be frozen - freeze them uncooked and cook from frozen for 12 - 15 minutes

• Total Time: 16 mins
• Prep Time: 1 mins
• Cook Time: 15 mins

Ingredients:

Serves: 36

Yield: 36.0 samosas

• 1 (200 g) package fresh phyllo pastry (you will need 12 sheets, you can refreeze the 4 leftover sheets)
• 2 tablespoons vegetable oil , for brushing
• 0.5 (320 g) jar geeta's premium mango chutney

For the filling

• 150 g panir or 150 g feta cheese , diced
• 0.5 (20 g) package fresh coriander , finely chopped
• 75 g frozen petits pois
• ½ red onion , peeled and finely chopped
• 1 small green chilies , deseeded and finely chopped
• ½ red pepper , deseeded and finely chopped
• ½ teaspoon ground cumin
• ½ teaspoon hot chili powder

Directions:

1. Place all the filling ingredients in a large bowl and mix together.
2. Unwrap the phyllo pastry and cut each sheet into 3 strips lengthways.
3. Each strip should be about 6cm (2 1/2 in) wide.
4. Cover the pastry with a damp tea towel to prevent it from drying out as you work.
5. Brush the strips with a little oil on one side, place 1 heaped teaspoon of the mixture in the corner of each strip,and fold the corner in towards the other edge, covering the filling to form a triangle. Continue to fold down and sideways in a triangular shape until all the pastry is used, trimming away any excess.
6. Repeat with the remaining mixture and phyllo pastry.
7. Preheat the oven to 200°C, fan 180°C, gas 6.
8. Put the samosas on a large baking sheet.
9. Lightly brush each one with a little oil and bake for 12-15 until pale golden and crisp.
10. Serve warm with the mango chutney.