• 1 small floury potato, peeled and halved
  • 60ml vegetable oil
  • 1 small onion, diced
  • 4 garlic cloves, grated
  • 1 tbsp mild curry powder
  • 200g runner beans, topped, tailed and sliced, plus extra to serve
  • 1 tbsp mango chutney
  • ½ small pack coriander, roughly chopped
  • 6sheets filo pastry
  • natural yogurt, mixed with chopped mint and lime, to serve

For the topping

  • 1 tsp icing sugar
  • 1 tbsp mild curry powder
  • 1 tbsp onion seeds


  • STEP 1

    Put the potato in a small saucepan, cover with cold water and bring to the boil. Simmer for 15 mins until completely cooked through, then mash and set aside.

  • STEP 2

    Meanwhile, make the filling for the samosas. Heat a frying pan over a medium heat with 2 tsp of the oil and fry the onion for about 5 mins until starting to brown. Add the garlic, curry powder and beans, fry for 2 mins until they start to soften, then remove from the heat. Stir in the chutney, mashed potato and coriander, add a little seasoning and chill in the fridge for 15 mins.

  • STEP 3

    Heat oven to 190C/170C fan/gas 5. To make the samosas, lay one filo sheet on a clean work surface. Brush the filo with a thin layer of oil, then fold in half lengthways with the short edge towards you. Keep the remaining pastry covered with a damp cloth so it doesn’t dry out. Spoon a sixth of the cooled filling at one end of the strip, and leave a 2cm border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Place on a baking tray lined with baking parchment. Repeat the process until all of the mix is used up.

  • STEP 4

    Brush all the samosas with oil, then dust with icing sugar, curry powder and the onion seeds. Bake in the oven for 20 mins until deep golden brown, then serve with the flavoured yogurt and some chutney.


June, the start of the runner season, means sweet, tender beans - fresh ones will be crisp and firm, and should snap when bent. To prep, top and tail with a knife, then peel down the seams to remove any fibrous strings.

Goes well with


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