Lambie Sammies
recipe for my wicked lamb samosas

Serve these lamb samosas as a side dish or starter to any curry, or simply as munch. You could also have 'em for breakfast (I do).

Firstly, a word of warning:

You can make as many of these as you like but I promise they'll all disappear by the end of the night!

What you'll need (for 20):

How to make 'em:

1. Heat a tbsp of oil in a large saucepan and cook the onion, garlic and meat for 5 minutes, until browned.
2. Add the curry powder and cook for a further 5 minutes.
3. Drain the mixed veg and add to the frying mixture. Cook for 2 or 3 more minutes. Remove from the heat and allow to cool.
4. Take one sheet of filo pastry and fold it in half length ways.
5. Place 2-3 heaped teaspoons of the lamb and veg mixture at one end, then fold over one corner to make a triangle. Continue folding this way to make a triangular package (see diagram), sealing the edges with water.
6. Repeat with the remaining pastry and filling.
7. Take a large pan, and fill with oil about 2.5 cm (1") deep. Heat the oil to medium/high - to test, drop in a small piece of left over mixture: it should float straight to the top and fizz.
8. Add your samosas two at a time and cook for 30 secs each side, or until golden brown. Remove and place on kitchen paper to take away excess fat.

As samosas are even better eaten straight after being cooked, you could freeze the unfried samosas for a later date.

Jazz 'em up:

• For even more flavour stir in a few teaspoons of garam masala and a handful of chopped fresh coriander before filling the pastry with mixture.
• For extra heat, add a finely chopped red or green chilli along with the mixed vegetables.