Spicy filo triangles

    1 hour

    Here's a quick version of the popular Indian samosas, baked rather than deep-fried for a healthy, light result. The crisp filo pastry parcels contain a curry-spiced vegetable filling, and they are served hot from the oven with a fresh mango and ginger salsa to make a scrumptious starter or light snack.

    110 people made this

    Serves: 4 

    • 2 sheets filo pastry, 30 x 50 cm (12 x 20 in) each, about 60 g (2¼ oz) in total
    • 1 tbsp sunflower oil
    • ½ tsp coriander seeds, coarsely crushed
    • Vegetable filling
    • 1 potato, about 170 g (6 oz), peeled and diced
    • 1 small carrot, peeled and diced
    • 55 g (2 oz) frozen peas
    • 1 tbsp curry paste
    • 1 tbsp chopped fresh coriander
    • pinch of salt
    • Mango and ginger salsa
    • 1 ripe but firm mango
    • ½ tsp grated fresh root ginger
    • 1 tsp lemon juice
    • 1 tsp caster sugar
    • ¼ tsp crushed dried chillies
    • 1 tsp sunflower oil

    Prep:35min  ›  Cook:25min  ›  Ready in:1hr 

    1. To make the filling, 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, mashing the mixture very slightly to combine. Leave to cool.
    2. 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 it widthways into 6 strips, each 30 cm (12 in) long. Brush them with a little of the oil.
    3. 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.
    4. 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.
    5. Meanwhile, make the salsa. Cut the mango flesh from both sides of the flat central stone, then peel the flesh and cut into small dice. Mix in a bowl with the ginger, lemon juice, sugar, chillies and oil. Serve the salsa with the hot filo triangles.

    Plus points

    Using vegetables in novel and tasty ways, such as in this filling for crisp savoury pastries, can help to boost intake so that the recommended 5 portions of fruit and vegetables a day can easily be achieved. * Fresh mangoes are an excellent source of beta-carotene, which the body can convert into vitamin A. Beta-carotene also acts as a powerful antioxidant, helping to protect the body from heart disease and cancer. * Frozen peas are likely to be more nutritious than fresh peas, as they are frozen straight after picking and podding. In particular, their vitamin C content is higher.

    Some more ideas

    Serve the triangles as party food. They can be made ahead and then reheated in a 190°C (375°F, gas mark 5) oven for 10 minutes. * For Thai-style chicken curry spring rolls, cook the potato and peas (omit the carrot), then mix with 115 g (4 oz) cooked skinless, boneless chicken, finely chopped, 2 chopped spring onions, 1 tbsp Thai green curry paste and a pinch of salt. Cut the filo pastry sheets in half lengthways, then into 4 crossways to make sixteen 12.5 x 15 cm (5 x 6 in) pieces. Brush lightly with sunflower oil. For each roll, spread a tbsp of the filling along a short side of a piece of filo to make a plump sausage shape. Fold over the long sides by 1 cm (½ in), then roll up like a cigar. Set the rolls join side down on a baking sheet. Brush with oil, sprinkle with the coriander seeds and bake as in the main recipe. Serve 4 rolls each with a plum dipping sauce: dissolve 30 g (1 oz) sugar in 3 tbsp water, then add 3 large, ripe, red-skinned plums, chopped. Bring to the boil and bubble for 5 minutes or until very soft, stirring often. Press the mixture through a sieve. Stir in 1 tbsp cider or white wine vinegar, then return to the pan and boil for 2 minutes. Cool before serving.

    Each serving provides

    A * C * B1, B6, E

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    Reviews in English (3)


    Altered ingredient amounts. Instead of adding curry paste i tried adding curry powder and a tiny amount of water to the powder before adding it to the mixture to make a kind of saucy samosa. It worked really well, not as strong a flavour and more yummy.  -  26 Mar 2010


    Very nice, we loved the salsa.  -  08 Aug 2010


    Great recipe, to be honest I would much prefer the deep fried version, but on a whole they are not bad. Easy to make and followed the recipe exactly. I didn't make the mango salsa as I already had a batch made up.  -  25 Mar 2010