Baked Runner Bean Samosa

These kitchen garden samosa are filled with vegetables straight from the plot.
Scarlet Emperor runner beans, Record main crop potatoes, onion and curry herb helichrysum italicum.

The curry herb plant is new this year, I picked it up at the Malvern show, it's really fragrant and adds a curry flavour to any dish. I especially like it with potatoes.

Ingredients Makes six somosa
Filo pastry
5 runner beans sliced into centimetre pieces
two medium sized potatoes, peeled and diced into centimetre cubes
1/2 red onion finely diced
5 sprigs of curry plant, finely chopped
1/4 teaspoon turmeric
1 cloves crushes garlic
A tablespon sunflower oil
5cm cube of melted butter

Preheat oven to 180c. Line a baking tray with baking parchment.
Fry the red onion and curry leaves in the oil until the onions begin to brown
Add the garlic and potatoes, fry until the potatoes soften (about 5 minutes)
Removed from frying pan from the heat and stir through the runner beans.
Allow the mixture to cool.

These samosa are made with rectangular strips of filo.
Cut the filo to size with a pizza cutter or sharp knife.
Melt the butter.

Fold the filo into a triangular shape and spoon the filling into the filo sheets.
Seal the filo with the melted butter
Place the samosa on the baking tray
Bake for 20 minutes until the samosa are brown and crispy.