A blend of crushed chickpea and coriander sauce makes an interesting alternative to the more familiar meat or vegetable fillings in these little pastries. The samosas look pretty with fresh coriander leaves and finely sliced onion and are delicious served with a simple dip like plain yogurt and and chopped fresh mint.
2x 400g/14oz cans chickpeas, drained and rinsed
120ml/4fl oz/1/2 cup hara masala or coriander (cilantro) sauce
275g/10 oz filo pastry
60ml/4tbsp chilli and garlic oil
1.Preheat the oven to 220°C/425°f/Gas 7. Process half the chickpeas to a paste in a food processor. Tip the paste in a bowl and add the whole chickpeas, the hara masala or coriander sauce, and a little salt mix until well combined.
2.Lay a sheet of filo pastry on a work surface and cut into three strips. Brush with a little oil. Place a dessertspoon of the filling at one end of a strip. Turn one corner diagonally over the filling to meet the long edge. Continue folding the filling and the pastry along the length of the strip, keeping the triangular shape. Transfer to a baking sheet and repeat with the remaining filling and pastry.
Brush the pastries with any remaining oil and bake for 15 minuets,until the pastry is golden. Cool slightly before serving.