Finely chop the ginger and onion. Combine the ginger and crushed garlic with the yogurt and set aside. Roughly chop the mushrooms; finely dice the potato.
Step 2
Heat the butter in a medium-size saucepan. Add the onion and cook for 5-7min or until soft. Add the spices and cook for 30 seconds. Add the mushrooms and cook over a high heat, stirring, for 2min or until all the liquid has evaporated. Add the yogurt mixture, potatoes and 150ml (5fl oz) water. Bring to the boil. Cover and simmer, stirring occasionally, for 25-30min or until the potatoes are cooked and nearly all the liquid has been absorbed. Add the peas 5min before the end. Set aside to cool, add the coriander and season.
Step 3
Cut the filo into rectangles 30.5x12.5cm (12x5in). Keep covered. Brush a rectangle lightly with oil, fold in half lengthways to form a strip 6.5cm (21/2in) wide and brush again with oil. Place about 10ml (2 level tsp) of the potato mixture in the bottom left-hand corner, fold the filo over to form a triangle and continue to fold until the filling is enclosed in several layers. Brush with oil. Repeat with the remaining filling and filo. Cook at 200°C (400°F) mark 6 for 10min or until a deep golden brown.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
