100 g (3 1/2 oz) frozen mixed vegetables (such as peas, sweetcorn and carrots)
200 g (7 oz) cooked chicken, chopped
1 tablespoon medium curry paste
1 tablespoon mango chutney
8 sheets of filo pastry, thawed if frozen, halved lengthways
1 tablespoon sunflower oil
1 tablespoon poppy seeds
mango chutney, to serve
Cook the potatoes in lightly salted boiling water for 5 minutes, adding the frozen vegetables towards the end so that they thaw.
Meanwhile, mix together the chicken, curry paste and mango chutney. Drain the vegetables, add to the chicken and mix well.
Place 2 tablespoons of the mixture in the corner of 1/2 sheet of filo pastry. Fold the end of the pastry over the filling to make a triangle, then continue folding along the pastry, keeping the triangular shape until the pastry is used up. Place on a baking sheet and repeat with remaining filling and pastry to make 8 samosas.
Brush the tops of the samosas with oil, sprinkle with poppy seeds and bake in the preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until golden and crisp. Serve with mango chutney.