Feta & sweetcorn samosas

MAKES 14 PREP 30 mins COOK 20 mins EASY G

350g frozen sweetcorn

5 tbsp vegetable oil

2 tsp cumin seeds

1 large red onion, finely diced 2 tsp garam masala

1 lime, juiced

200g feta

7 sheets filo pastry

2 tsp cornflour

1 Cook the sweetcorn in a pan of boiling water for about 3 mins. Drain and set aside. Heat 2 tbsp oil in a wok or large pan. Toss in the cumin seeds and cook, shaking, for about 30 secs until they take on a nutty aroma. Add the onion and cook until softened. stir in the corn, garam masala, lime juice and feta, and cook for 1 min until any liquid evaporates. Leave to cool.

2 Heat oven to 200C/180C fan/ gas 6. Lay out a sheet of filo and cut in half lengthways. brush with some of the remaining oil, then spoon 2 tbsp of sweetcorn mixture on top of each half. Fold each one over into a triangle, then repeat with the remaining filo sheets, oil (reserving about 1 tbsp) and mixture. Put the cornflour in a small bowl and add enough water to make a thin paste. Brush the paste over the triangle edges so the seals are secure. The samosas can be frozen at this point. Put them on a tray lined with cling film and freeze until firm before bagging and sealing.

3 Put the samosas on a baking tray. To cook straight away, brush the tops with reserved oil, then bake for 15 mins until golden and crisp.

PER SERVING 131 kcals • fat 8g • saturates 3g • carbs 12g • sugars 2g • fibre 1g •protein 4g • salt 0.6g