• 1 cup cauliflower small florets
• 2 cups peeled potatoes, diced
• 1 cup carrots, diced
• ½ cup frozen peas
• ½ cup frozen corn kernels
• cooking spray
• ½ cup onion diced
• 1 teaspoon crushed garlic (in jar)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ¼ teaspoon chilli powder
• 1 teaspoon salt-reduced vegetable stock powder
• ½ teaspoon salt
• pepper
• 10 sheets filo pastry

Filling: Microwave all vegetables in a little water for 12 minutes on high. Drain, leave to one side.

Sauté onion and garlic in a large non-stick frypan that has been generously coated with cooking spray, for 2 minutes.

Add turmeric, cumin, coriander, chilli and stock powder to pan, mix well with onion. Fry for 1 minute. Add vegetables, salt and pepper to pan. Gently stir ingredients until combined and cook for 3 minutes. Leave to cool.

Preheat oven 200ºC fan forced.

Assemble: Using one filo sheet at a time, cut into 4 long strips. Spray pastry with cooking spray. Place a heaped dessertspoon of mixture onto top corner of one strip, fold mixture over to other side diagonally. Continue folding diagonally until you reach the end of the strip.

Place each samosa on a baking tray that has been coated with cooking spray. Repeat this method until 40 are made.

Coat tops with cooking spray, bake 20-25 minutes or until lightly browned.

Serve with dipping sauces, sweet chilli, soy sauce or tomato sauce.

Note: Serve immediately as pastry will soften when left. To crisp again either place back in oven or under grill.