Giant potato and cauliflower filo samosa

Directions

1. Chop onion and place into a deeper pan with 1 tbsp oil or butter along with the garlic, seeds and chilli if you choose to use. Cook for 2 min covered stirring occasionally.
2. Add the finely shaded leek and cook for a further 2 min covered.
3. Add the curry powder, black pepper, salt, turmeric powder and the cubed potatoes. Stir well and add a drizzle or two of water or milk. Cook covered for 10 mins stirring from time to time.
4. Add the cauliflower florets and the chopped leaves * ( see recipe notes ) and cook for another 6-7 min. Add the curry leaves slightly ripped.
5. When the potatoes and the cauliflower are soft, it’s ready. Grab a fork or a potato musher and partially mush some of the potatoes. You want some chunks too for texture so do not mush it completely. Mix
6. Preheat the oven at 190*C. Place a parchment paper in a tray. I used 2 pizza trays.
7. Place 7 pastry sheets on the parchment paper, brush slightly with a bit of oil or melted butter.
8. Spoon 1/4 of the potato filling in the centre of the pastry in a shape that you like (I chose a round one this time). Place the other set of 7-8 sheets over this, brush with oil or butter and spoon the other 1/4 of the potato filling in a shape that corresponds to the one underneath and then fold the pastry over (the one from underneath too) forming a pie like round huge samosa. Repeat with the other.
9. Give both another oil or butter brush over and place both in the preheated oven and bake for 30-40 min.
10. When ready, take out of the oven, allow it to cool slightly and serve with some spring onions and chilli sprinkle. I like it with a mango pickle - very nice