Jersey Royal Potato and Pea Samosas with Mint Chutney

**Prepare the potato filling:** Boil the Jersey Royal potatoes until tender. Drain and let them cool slightly. Gently crush them with a fork – don't mash them completely; you want some texture.

Heat the vegetable oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onion, grated ginger, minced garlic, and chopped green chili (if using). Sauté until the onion is softened and fragrant, about 5 minutes.

Add the coriander powder, turmeric powder, and garam masala to the pan. Cook for another minute, stirring constantly, until fragrant.

Add the crushed potatoes and frozen peas to the pan. Stir well to combine with the spices. Season with salt to taste. Cook for another 5 minutes, stirring occasionally, until the peas are heated through and the flavors have melded. Remove from heat and let cool slightly.

**Prepare the mint chutney:** Combine the fresh mint leaves, fresh coriander leaves, green chili, lemon juice, water, sugar (if using), and salt in a blender or food processor. Blend until smooth. Add more water if needed to reach desired consistency.

**Assemble the samosas:** Preheat oven to 200°C (180°C fan/ Gas Mark 6). Lightly grease a baking sheet.

Roll out the puff pastry on a lightly floured surface. Cut into squares approximately 10cm x 10cm. You should get around 8-10 squares depending on the pastry sheet size.

Place a spoonful of the potato filling in the center of each pastry square.

Brush the edges of the pastry square with Jersey milk.

Fold the pastry square over diagonally to form a triangle, pressing the edges firmly to seal. You can use a fork to crimp the edges for extra security.

Brush the tops of the samosas with Jersey milk.

**Bake the samosas:** Place the samosas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and puffed up.

**Serve:** Serve the Jersey Royal Potato and Pea Samosas warm with the cooling mint chutney.