Lamb tikka samosas

MAKES 6 PREP 15 mins

COOK 20 mins (50 mins from frozen) EASY

2 tsp olive oil, plus 100ml 400g lean lamb mince

4 tbsp tikka paste

1 large onion, grated, excess juice squeezed out

1 large carrot, grated

4 tsp dried mint

2 tbsp mango chutney, plus extra to serve

200g frozen peas

270g pack filo sheets (6 sheets) salad and raita, to serve

1 Heat 1 tsp oil in a pan. Season the lamb, then fry until browned all over. Add the tikka, cook for 2 mins until fragrant, then add the onion, carrot and another 1 tsp oil. Fry for 5 mins until softened. Transfer to a bowl, mix in the mint, chutney and peas. Cool.

2 Spread out a sheet of filo with the short end towards you. Brush with oil all over. Fold each long edge into the centre by 5cm so you have a long, narrow piece of filo. Add about 130g of mixture to the top left of the strip and fold the top right corner of filo over to make a triangle. Continue folding down the pastry to make a samosa shape. Brush with more oil, then transfer to a baking tray lined with baking parchment. Repeat to make five. Wrap the tray in cling film and freeze for up to three months.

3 Bake at 200C/180C fan/gas 6 for 10 mins, or, to cook from frozen, heat oven to 200C/180C fan/gas 6. Cook the samosas on the baking tray in the middle of the oven for 35-40 mins, turning halfway through, until golden and piping hot. Drain on kitchen paper to absorb excess oil. Serve with salad, extra mango chutney and raita.

PER SAMOSA 438 kcals • fat 30g • saturates 7g• carbs 25g • sugars 8g • fibre 3g • protein 18g • salt 0.7g