- 2 tbsp vegetable oil or sunflower oil
- 2 onions, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 300g potatoes, cut into small cubes
The world’s favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 heaped tbsp curry paste
- 140g frozen or fresh peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 4 large sheets filo pastry, cut in half
tomatoes, onion and mango chutney, to serve
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
Heat oven to 220C/200C fan/gas 7. Heat half the oil in a non-stick frying pan. Tip in the onions and cook until soft and golden, about 8-10 mins.
Meanwhile, boil the potato cubes for 5 mins, until just tender, then drain. Tip into the softened onions and fry for 2 mins more. Stir in the curry paste and cook for 2 mins. Pop in the peas, plus 1 tbsp water. Cook for 1 min, give everything a good mix and season. Tip into a bowl to allow to cool slightly.
Brush half the filo half-sheets with some of the remaining oil, then lay the remaining sheets on top so you have 4 x double layers. Spoon a ¼ of the potato mix along one edge of each, leaving a bit of space at each end. Fold in the ends then roll up to seal. Place seam-side down on a baking sheet, brush with the remaining oil and bake for 20 mins, or until crisp. Serve warm with a dollop of mango chutney and a tomato & onion salad, if you like.