Mark Hix recipe: Summer vegetable samosas

Makes about

You can serve summer vegetable samosas as a starter or as canapés (Jason Lowe)

You can serve these as a starter or as canapés. You can use whatever summer beans are available.

1 medium onion, peeled, halved and finely chopped
3 cloves of garlic, peeled and crushed
2tbsp vegetable or corn oil
1tsp ground cumin
½tsp cumin seeds
½tsp ground turmeric
½tsp chilli powder
1tsp black or brown mustard seeds
1tsp ground fenugreek
1tsp tomato purée
250ml vegetable stock
100g cooked peas
100g cooked green beans, chopped > into small pieces
100g other beans, runner, broad, sugar snaps, mange tout, chopped
3tbsp chopped coriander
6-8 sheets of filo pastry
50g butter, melted

Gently cook the onion, garlic and spices in the vegetable oil for 4-5 minutes with the lid on, stirring every so often. Add the tomato purée and stock and simmer gently for another 15-20 minutes or until the liquid has evaporated, then stir in the vegetables and put to one side. Preheat the oven to 200C/gas mark 6.

Cut the filo into 8cm-wide strips down the shortest side and stack them up; cover with a tea towel. Lay one piece on your work surface, brush with butter and place another piece on top.

Put two teaspoons of the vegetable mixture at one end, then fold the end over to make a triangle, then continue folding it all of the way down the sheet, keeping each fold a tight triangle, until you reach the end. Lay on a baking tray, brush with butter and continue with the rest of the mixture and pastry. You can keep these in the fridge until required.

Now bake the samosas for about 10-15 minutes, until nicely coloured; serve hot.