Spicy vegetable samosas

Baking instead of frying makes these little bites healthier.

Makes 12 • Ready in 1 hr 15 mins

600g vegetables, such as peppers, aubergine, sweet potatoes, courgettes

1-2tbsp curry paste

6tbsp chopped fresh coriander

270g pack filo pastry, 6 sheets (we used Jus-Rol)

60-75g butter, melted paprika, optional

you will also need:

a baking sheet lined with greaseproof paper

1 Heat the oven to 200C/Gas 6. Cut the vegetables into chunks and put into a large roasting tin. Drizzle with olive oil, season with salt and pepper, and roast for 30 mins. Allow to cool a little before making the filling.

2 Chop the vegetables more finely

(or whizz them with a stick blender), stir in the curry paste and coriander. Check the seasoning.

3 Keep the filo sheets under a damp clean tea towel as you assemble the samosas. Brush 1 sheet of pastry at a time with a little melted butter, cut the sheet in half lengthways, and then put 2tbsp of filling at the bottom of each strip. Fold over, and keep folding over on itself to create little triangles. Place them on the lined baking sheet and brush with butter. Repeat to use up all the pastry and filling. Sprinkle with some paprika, if you like. Bake in the oven for 25-30 mins, or until they are golden.

Per serving: 140 cals, 6g fat,

3g sat fat, 17g carbs