12 December 2012,22:35 by

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Makes :

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • The Filling: Heat the oil in a small non-stick saucepan and fry all the remaining ingredients for 5-7 minutes.
  • Remove from heat and stir in the potatoes, black peppercorns, fresh coriander and salt. Mix well. Allow to cool.
  • Preheat the oven to 190°C/375°F/Gas 5. Unroll the pastry so that it is flat.
  • Take 3 sheets and cover the rest with cling film and a damp tea towel. Cut them in half widthways.
  • Then cut each half into 3 even strips to give 6 inch total per sheet. Stack and cover with cling film and a damp tea towel. Peel off one strip. Brush with butter.
  • Place 1 teaspoon of the cooled filling on one of the short ends, leaving a ¾ inch border.
  • Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle.
  • Press down on the pastry to seal. Fold again along the upper crease of the triangle.
  • Fold in this way until you reach the end of the strip. Seal well with your fingers. Brush the surface with the butter again.
  • Place on a baking sheet and cover. Set aside for about 10-15 minutes.
  • Bake in the centre of the preheated oven for about 10-12 minutes or until golden and crisp, turning halfway through cooking. Serve hot or warm.


  • 50 grams melted butter for brushing  
  • 1 packet fresh filo pastry, thawed


  • 750 grams waxy new potatoes, washed, boiled, drained and mashed
  • 90 grams shelled fresh green peas
  • 15 ml IDHAYAM Sesame oil
  • 1-2 green chillies, seeded and sliced  
  • 1 teaspoon black peppercorns, coarsely crushed
  • 1 teaspoon coriander seeds, dry fried, pounded
  • 1 teaspoon dried mango powder
  • ½ teaspoon cumin powder
  • 25 grams chopped fresh coriander
  • Salt to taste

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