Handmade Cheesy Curried Aloo Matar Parcels

While the potatoes cook, heat a large frying pan on medium heat.

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, peel and grate the garlic (or use a garlic press). Grate the cheese. Trim the cucumber, then halve lengthways. Thinly slice widthways.

Cut the layered filo sheets into evenly sized quarters (see ingredients for amount).

Once the onions are golden, add the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.

Stir the garlic and rogan josh curry paste. Fry until fragrant, 1 min.

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

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

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

Add a handful 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, in a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Just before the parcels are ready, toss the cucumber and baby leaves through the dressing.