These crisp triangles of filo pastry are filled with a spicy lentil and potato mix. Filo pastry is usually always vegan but do check the label to be sure. These can be eaten hot or cold, on their own, with chutney, or with a salad
3 medium potatoes, peeled and cut into small cubes
1onion, peeled and finely chopped
2 × 400g/14oz cans of brown or green lentils, drained
Put the potatoes in a pan of salted boiling water and boil for about 5 minutes, until tender, but don’t let them get too soft. Drain well and put to one side.
Meanwhile, heat the oil in a large frying pan, add the onion, season with salt and pepper and cook for 10 minutes, until the onion is soft.
Stir in the lentils and spices and cook for a few more minutes. Add the peas and stock, bring to the boil, then reduce to a simmer and cook gently for 15–20 minutes or until the stock is almost absorbed.
Stir through the potatoes, taste and season a little more if it needs it. Put the mixture to one side and let it cool.
Preheat the oven to 200°C/400°F/Gas 6. Cut the sheets of filo in half lengthways – each piece should be about 15 × 33cm/6 × 13in. Brush each piece with melted margarine as you go, and stack the strips in neat pairs.
Spoon 1–2tbsp of the filling mixture into the top centre of each piece of pastry, not too close to the edge, and form it into a triangle shape. Bring over the top corner of pastry to cover the mixture, forming a triangle, then continue folding the pastry like this to the bottom of the pastry strip. Repeat with the remaining filling and pastry. (If you have too much filling, the leftover mixture could be put in an airtight container to use another day – it’s delicious served warm with some naan.)
Place the triangles on a baking sheet, folded edge down, and sprinkle with sesame seeds, if using. Put in the oven and bake for 20–30 minutes, until golden and crisp.
Remove from the oven and transfer to a wire rack to cool a little. These samosas can be eaten hot or cold.