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150g baby new potatoes

2 tbsp olive oil

1 red onion, finely chopped

4 large garlic cloves, finely chopped

1 tbsp tomato pure

l/2 tsp chilli powder

1 tbsp cumin seeds

4oml fresh limejuice

50g cheddar cheese, coarsely grated

50g mozzarella cheese,

coarsely grated

25g fresh coriander, finely chopped


1 ready-rolled puff pastry sheet,

at room temperature

Melted butter for brushing

Sesame seeds to sprinkle

The samosas can be

eaten on their own, but I like them with chilli sauce and

a small salad.

Put the potatoes in a pan, add cold water to cover and bring to the boil, then simmer until they are cooked through (do not overcook). Drain, rinse under cold water until they are completely

cold, then chop into small cubes.

Meanwhile, add the oil and onion to a large frying pan on a medium heat and cook for 5-7 minutes until golden brown. Add the garlic and stir for a couple of minutes.

Add the tomato pure and stir well, then add the chilli powder and cumin seeds and stir for

30 seconds. (If the potatoes are not ready at this point, take the frying pan off the heat until the

potatoes are ready.) Add the chopped potatoes, stir, then add the lime juice and stir until all the juice has been absorbed. Set aside to cool completely .Add the cheeses and coriander,

stir well, taste and add salt if needed ; set aside.

Preheat the oven to 375 and line a baking sheet with baking parchment.

Roll out the pastry sheet until it measures about 40 × 30cm and cut it into 12 squares. Place about 2 tablespoons of the filling in the centre of a square, then fold the pastry over to form a triangle and seal the edges by pressing together tightly. Place the filled pastry on the baking sheet.

Repeat this process until all the pastry and filling is used up.

Brush some melted butter on top of each triangle and sprinkle over a few sesame seeds. Bake in the centre of the oven for 25-30 minutes, or until golden and crisp.

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