Ingredients

put diced potato in a small pan, cover with water and bring to the boil; simmer until tender. Drain well; set aside.
Meanwhile, heat olive oil in a non-stick saucepan. Add shallots, garlic and chilli; cook over a medium heat for 5 minutes, stirring occasionally. Add ground spices; cook gently for 1 minute, stirring. Add potatoes and peas; cook for 1 minute.
Remove pan from heat. Stir in chick peas, stock, tomato puree, chopped coriander and black pepper; lightly crush potatoes as you stir, if desired. Set aside to cool.
Preheat oven to 180°C/fan 16O°C/gas mark4. Cut each filo sheet in half lengthways to make twelve 30x9cm (12 x 3 1/2in) strips. Brush one strip with sunflower oil; place a spoonful of cool filling on bottom right of pastry strip and fold pastry over filling into a triangle. Fold pastry upwards four more times, maintaining a triangular shape; tuck in remaining narrow strip of pastry at end to create a samosa. Brush all over with a little sunflower oil. Repeat to make 12 samosas.
Place samosas on a non-stick baking sheet; bake for 20-25 minutes or until crisp and deep golden brown. Serve immediately or cool slightly before serving.
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