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Heat the oil in a large pan and cook the onion until soft. Add the cumin and turmeric, cook for 1-2 minutes.
Add the minced beef, in batches and cook until brown. Add the potatoes and green peas and cook for 5-6 minutes. Set aside to cool.
Remove the filo pastry from the packaging and cover with a slightly damp cloth to prevent the pastry from drying out.
Lay 2-3 filo pastry sheets on top of each other, brushing each sheet with a little melted butter. Cut into 10cm (4inch) squares.
Lightly brush a little of the mango chutney over the filo square and top with a spoonful of the filling. Gather up the edges, pinching them together to form a parcel.
Place onto a baking sheet and repeat the process with the remaining filo and meat filling.
Lightly brush the top of each parcel with melted butter and bake for 10-12 minutes until golden.
Eat Serve hot or cold with a mixed green leaf and radish salad.Tip:Make the filling the day before and store in the refrigerator until required.
450g (1lb) lean minced beef
5ml (1tsp) sunflower oil
1 small onion, peeled and finely chopped
5-10ml (1-2tsps) ground cumin
5ml (1tsp) ground turmeric
225g (8oz) potatoes, peeled, cooked and diced
100g (4oz) fresh green peas
Salt and pepper
1 x 400g pack filo pastry
Melted butter, for brushing
60ml (4tbsps) mango chutney, mixed with 30ml (2tbsps) hot water