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.
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.
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.
A * C * B1, B6, E