Place all the filling ingredients in a large bowl and mix together.
Unwrap the phyllo pastry and cut each sheet into 3 strips lengthways.
Each strip should be about 6cm (2 1/2 in) wide.
Cover the pastry with a damp tea towel to prevent it from drying out as you work.
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.
Repeat with the remaining mixture and phyllo pastry.
Preheat the oven to 200°C, fan 180°C, gas 6.
Put the samosas on a large baking sheet.
Lightly brush each one with a little oil and bake for 12-15 until pale golden and crisp.
Serve warm with the mango chutney.
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Cheese, Pea and Pepper Samosas (cont.)