Handmade Cheesy Curried Aloo Matar Filo Parcels

While the potatoes cook, heat a large frying pan on medium heat (no oil). Once hot, melt in the butter (see pantry for amount).

Once melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Meanwhile, grate the cheese. 

Once the onions are golden, stir the rogan josh curry paste. Fry until fragrant, 1 min.

When the potatoes are cooked, drain in a colander.

Stir the cooked potatoes into the onions, breaking them up to lightly mash the potatoes.

Add the peas, mango chutney and cheese. Mix well to combine. Season with salt and pepper.

Unroll the filo sheets, but keep them layered (see ingredients for amount). Cut into evenly sized quarters.

Take 3 of the filo quarters, brush each with oil and lay on top of each other, with each sheet at a slight angle to the one below.

Add a big spoonful of the potato filling to the centre of the layered sheets, then gather up the edges of each one and scrunch together to make your parcels.

Repeat to make 2 parcels per person, dividing the filling evenly between parcels.

Place the parcels onto a lightly oiled large baking tray and drizzle with a oil. Bake on the middle shelf of the oven until golden brown, 8-10 mins.

Meanwhile, trim the baby cucumber, then halve lengthways. Thinly slice widthways.