Jersey Royal Potato and Cheddar Cheese Samosas

Boil the potatoes: Place the chopped Jersey Royal potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes. Drain well and mash with the Jersey milk and Jersey butter until smooth.

Sauté the aromatics: While the potatoes are boiling, heat the vegetable oil in a frying pan over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic, grated ginger, and chopped green chilli (if using) and cook for another minute until fragrant.

Spice the filling: Add the turmeric powder, garam masala, and cumin powder to the frying pan and cook for 30 seconds, stirring constantly, until fragrant. Add the chopped spinach/kale and cook until wilted.

Combine the filling: Add the spiced onion mixture to the mashed potatoes, along with the grated cheddar cheese and chopped fresh coriander. Season with salt and pepper to taste. Mix well to combine.

Assemble the samosas: Cut the samosa pastry sheets into long strips (approx. 5cm wide). Take one strip of pastry and place a spoonful of the potato filling at one end. Fold the pastry over the filling to form a triangle. Continue folding the triangle over and over, maintaining the triangular shape, until you reach the end of the pastry strip. Brush the end of the pastry with beaten egg to seal.

Bake the samosas: Preheat your oven to 200°C (180°C fan/Gas Mark 6). Place the assembled samosas on a baking tray lined with parchment paper. Brush the samosas with the remaining beaten egg.

Bake until golden brown: Bake in the preheated oven for 20-25 minutes, or until the samosas are golden brown and crispy. Check occasionally and adjust temperature if necessary to avoid burning

Serve: Remove from the oven and let cool slightly before serving. Serve warm with your favourite chutney or dipping sauce.