Spiced pea and filo parcels

Method

1. Put the potato into a saucepan and cover with cold water, then add a teaspoon of salt. Bring to the boil and cook until tender. Drain, then leave to cool.
2. Heat the oil in a frying pan and fry the mustard seeds over a moderate heat until they begin to pop, about a minute. Add the onion, turn down the heat, and continue to cook until soft and translucent, 8–10 minutes. Add the garlic, ginger, chilli and spice mix and fry for a further 2 minutes, until fragrant. Add the peas and season with salt and pepper to taste.
3. Take the skin off the potato – it should slip off. Add the inside of the potato to the peas and mash roughly with a fork or masher. Taste the mix, add the lemon juice, and adjust the seasoning to your liking with salt, pepper and additional chilli if necessary.
4. Preheat the oven to 180°C and line a baking tray with greaseproof paper.
5. Place 1 sheet of filo on the work surface with the longer edge at the bottom. Brush lightly with melted butter, sprinkle with about 1 teaspoon of nigella seeds, if using, and lay another sheet of filo on top. Cut the pastry lengthways into 3 slim strips. Place a heaped tablespoon of the pea filling at the far corner of each filo strip and fold diagonally, creating a triangle at the tip of the strip. Continue folding, leaving you with one final join and a complete triangle shape. Repeat with the remaining pastry sheets and filling.
6. Place on the baking tray and brush with the rest of the butter. Bake for 15–20 minutes, until golden and crisp.