information

ingredients

One calorie cooking spray
1 tbsp mild curry powder
1 tsp amchoor (dried mango powder)*
397g/14oz potatoes, peeled, boiled and mashed
113g/4oz frozen peas
4 tbsp finely chopped coriander
1 red chilli, deseeded and finely chopped
salt
3 jumbo filo pastry sheets (50cm x 24cm)

For the chutney
113g/4oz fresh coriander and
57g/2oz fresh mint, finely chopped
1 tsp peeled and finely grated ginger and
2 green chillies, deseeded and finely chopped
Juice of 2 limes
2 tsp sea salt and ¼ tsp artificial sweetener

method

1. Place all the chutney ingredients in a food processor with 71ml/2½ fl oz of water and blend until smooth. Set aside until needed.

2. Spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the curry powder, amchoor, potatoes and peas and stir-fry for 4-5 minutes. Remove from the heat and add the chopped coriander and red chilli, season well with salt and set aside.

3. Preheat the oven to 190°C/Gas 5. Line a large baking sheet with baking parchment. Working swiftly, place the three filo sheets on top of each other and cut them in half widthways. Then cut each half into three even strips lengthways to give you a total of six strips of filo per sheet (18 strips in total).

4. Lay the strips on a clean work surface and lightly spray with low calorie cooking spray. Place a teaspoon of the potato filling at the bottom of each strip and fold the pastry diagonally to enclose the filling and form a triangle. Press down on the pastry and fold again until you reach the end of the strip leaving you with a triangular pastry parcel. Repeat with the remaining strips and filling to make 18 parcels.

5. Place the parcels in a single layer on the prepared baking sheet, spray with low calorie cooking spray and bake for 15-20 minutes or until golden and crisp. Remove from the oven and serve warm with the hara chutney.