Spicy Filo Triangles

Spicy Filo Triangles

2 sheets filo pastry1 tbsp sunflower oil

½ tsp coriander seeds, coarsely crushed

Vegetable filling

1 potato,  peeled and diced

1 small carrot, peeled and diced

1 cup of frozen peas

1 tbsp curry powder

1 tbsp chopped fresh coriander

pinch of salt

Cook the diced potato and carrot in a saucepan of boiling water for 5 minutes. 

Add the peas and cook for a further 2 minutes.
Drain well and tip the vegetables into a bowl. 

Stir in the curry paste, coriander and salt, 

mash the mixture slightly to combine. 

Leave to cool.

Preheat the oven to 200°C (400°F, gas mark 6). 

Taking one sheet of filo pastry at a time (keeping the other sheet covered to prevent it from drying out), 

cut widthways into 6 equal strips, 

Brush them with a little of the oil.

Lay one of the pastry strips lengthways in front of you and put a rounded tbsp of the filling in the middle of the end nearest to you. 

Pick up one end corner and fold it diagonally over the filling to make a triangular shape, flattening the filling slightly. 

Continue folding the strip over in a triangular shape until you come almost to the end. Trim off excess pastry from the end. 

Repeat with the remaining filo pastry and filling to make 12 triangles in all.

Place the filo triangles on a non-stick baking sheet, brush the tops with the remaining oil and scatter over the crushed coriander seeds. Bake for 10–15 minutes or until golden.