Jumbo turkey samosas

• curry paste↗3 tbsp 3 tbsp

  (we used korma)

• mango chutney2 tbsp 2 tbsp

  plus extra to serve

• natural yogurt↗2 tbsp 2 tbsp

  from a 150g pot (serve the remainder)

• leftover cooked potatoes200g 200g

  (roasted or boiled are fine), chopped into small chunks

• cooked turkey↗250g 250g

  or chicken, chopped into small pieces

• frozen peas↗250g 250g
• bunch coriander

  chopped, plus a few leaves picked to serve

• pack filo pastry↗270g 270g

  (6 sheets)

• vegetable oil↗4 tbsp 4 tbsp
• egg↗1 1

  beaten

• sesame seeds↗1 tbsp 1 tbsp

Step-by-step instructions

1. 1

   In a large bowl, combine the curry paste, mango chutney and 2 tbsp yogurt, and mix well. Fold in the potatoes, turkey, peas and coriander, then season well.

2. 2

   Heat oven to 200C/180C fan/gas 6. Cut the sheets of filo in half lengthways so you have 12 strips – keep the pastry covered with a tea towel while you work so it doesn’t dry out. Layer up 3 sheets of filo, brushing a little oil between each sheet. Pile a quarter of the filling in the top corner of the pastry in a triangle shape. Fold the pastry over to encase the filling, then keep folding until the parcel is sealed and the filo is used up. Brush the final edge with a little beaten egg to help stick the pastry together. Repeat to make all 4 jumbo samosas.

3. 3

   Lay your samosas on a baking sheet and brush each one with more beaten egg, then sprinkle with sesame seeds. Bake for 35 mins or until the samosas are golden brown and the filling is piping hot. Serve with the remaining yogurt, some mango chutney and coriander leaves.