Cheese, Pea and Pepper Samosas

• 1 (200 g) packagefresh phyllo pastry (you will need 12 sheets, you can refreeze the 4 leftover sheets)
• 2 tablespoons vegetable oil, for brushing
• 0.5 (320 g) jargeeta's premium mango chutney
• 150 g panir or 150 g feta cheese, diced
• 0.5 (20 g) package fresh coriander, finely chopped
• 75 g frozen petits pois
• 12 red onion, peeled and finely chopped
• 1 small green chili, deseeded and finely chopped
• 12 red pepper, deseeded and finely chopped
• 12 teaspoon ground cumin
• 12 teaspoon hot chili powder

1. Place all the filling ingredients in a large bowl and mix together.
2. Unwrap the phyllo pastry and cut each sheet into 3 strips lengthways.
3. Each strip should be about 6cm (2 1/2 in) wide.
4. Cover the pastry with a damp tea towel to prevent it from drying out as you work.
5. Brush the strips with a little oil on one side, place 1 heaped teaspoon of the mixture in the corner of each strip,and fold the corner in towards the other edge, covering the filling to form a triangle.
6. Continue to fold down and sideways in a triangular shape until all the pastry is used, trimming away any excess.
7. Repeat with the remaining mixture and phyllo pastry.
8. Preheat the oven to 200C, fan 180C, gas 6.
9. Put the samosas on a large baking sheet.
10. Lightly brush each one with a little oil and bake for 12-15 until pale golden and crisp.
11. Serve warm with the mango chutney.

packagefresh phyllo pastry, vegetable oil, mango, panir, fresh coriander, pois, red onion, green chili, red pepper, ground cumin, hot chili powder

Taken from www.food.com/recipe/cheese-pea-and-pepper-samosas-174831 (may not work)