Spicy Bean Samosas

Ingredients

• 4 tortilla wraps, halved

For the filling

• 2 tablespoons sunflower oil
• 400 g tin mixed beans
• 400 g tin kidney beans
• 1 teaspoon chilli powder
• 2 tablespoons sweet chilli sauce
• handful of fresh coriander leaves

For the paste (to seal the samosas)

• 2 tablespoon plain flour
• 2 tablespoon water

Method

Turn the oven on to 200°C/400°F/gas mark 6 (or fan oven 180°C/350°F/gas mark 4). Using a piece of kitchen paper, rub a little oil over a baking tray.

Open the tins of beans, drain in a colander and rinse with cold water. Tip the beans into a big bowl. Using a pestle from a pestle and mortar, or the end of a rolling pin, bash the beans until they’re about half mashed – it’s good to have some whole beans.

Add the chilli power and sweet chilli sauce. Using your fingers tear the coriander into small pieces and add to the bowl.

In a small bowl mix together 2 tablespoons of flour with 2 tablespoons of water to make a paste. Cut 3 tortilla wraps in half using scissors, keeping your fingers away from the blades.

Take one tortilla half, fold over a third of the wrap to make a triangle use a brush to brush some flour paste onto the edge to seal.

Fold the other third over the top to make a cone. Brush a little of the flour paste along the edge of the cone and press to seal.

Spoon a little of the filling inside the cone, then repeat with the other 7 cones until you have used up all of the mixture. Brush a little flour paste inside the opening and press together to seal. Add more paste to the other edges if you need to, and press with your fingers to seal.

Put the samosas on the oiled baking tray and turn over to coat the samosas in a little oil. Cook for 10-12 minutes. Remember to leave to cool slightly before you eat them as they will be very hot!