Lamb samosas

**Makes 8**

**Preparation time:** 25 minutes plus 45 minutes resting time
**Cooking time:** 30 minutes

Ingredients
½ packet of filo pastry
50g butter, melted
1 tbsp vegetable oil
500g lamb, minced
1 large onion, finely chopped
2 cloves of garlic, finely chopped
2cm fresh ginger, finely chopped or grated
1 green chilli, finely chopped
1 tbsp garam masala
1 tbsp curry powder
1½ tsp chilli powder
2 tsp turmeric
2 tsp ground cumin
¼ ground cardamom powder
1½ tsp amchoor powder
100g frozen peas, thawed
2 tbsp mango chutney
Salt
Pepper

2. After you have your sheets cut and ready, fold the pastry on the line marked Fold 1 - you will see your triangle starting to form. — 2. After you have your sheets cut and ready, fold the pastry on the line marked *Fold 1* - you will see your triangle starting to form.

5. Fold the pastry on the line marked Fold 3 — 5. Fold the pastry on the line marked *Fold 3*

Method
Fry your lamb off for 5-7 minutes until fully cooked through and the mince separated. Add the onion and cook for a few mins until it is translucent. Add the garlic and ginger and cook for a further minute, add the spices and cook for another minute to take the raw taste out of them. Add the amchoor powder and peas and stir together. Add the mango chutney and gently mix through. Taste and season. Leave to cool.

Preheat the oven to 200c. You can fry samosas if you prefer but these cook beautifully in the oven. Get a baking tray lined with baking parchment and also a very lightly damp clean tea towel.

Lightly butter one piece of filo and put the other carefully on top of a second sheet. Filo is so paper thin it tears very easily, 2 sheets just gives it a little help.

Brush the whole thing with melted butter, put on to the baking tray and repeat.

Cook for 20-25 minutes until golden.

I have marked up a sheet of parchment to show you how to fold.

1. Take a sheet of filo and keeping the long edge in front of you cut the filo into 6 vertically.

3. Fold the pastry on the line marked Fold 2 - you will see you have now formed a pocket — 3. Fold the pastry on the line marked *Fold 2* - you will see you have now formed a pocket

6. Brush the triangle between fold 3 & 4 with melted butter and fold on the line marked Fold 4. — 6. Brush the triangle between fold 3 & 4 with melted butter and fold on the line marked *Fold 4.*

7. Brush the remaining pastry (Fold 5 triangle) with melted butter and fold on the line marked Fold 5. — 7. Brush the remaining pastry (Fold 5 triangle) with melted butter and fold on the line marked *Fold 5.*