Minced veal parcels

Serves 4

600g veal mince 4 shallots 1 garlic clove 1 tbsp rapeseed oil, plus extra for brushing 3 tomatoes 1 red chilli (optional) ½ tsp ground ginger 2 tbsp chopped flat-leaf parsley ½ lemon sea salt and white pepper 4 sheets filo pastry, each 48 x 25cm

Preheat the oven to 200°C/gas mark 6. Chop the shallots and garlic finely. Heat the oil in a large pan. Add the shallots and garlic and sauté for 5 mins on a low heat, adding a little water if it starts to stick. In the meantime, deseed the tomatoes and chop the flesh into small pieces. Deseed the chilli and slice into thin strips. Add the veal mince and ginger to the pan. Stirring occasionally, fry on a medium heat for 5-6 mins until completely cooked. Stir in the tomatoes and parsley. Squeeze the juice of the lemon into the mixture and season. Place one filo sheet on a clean work surface and fold in half. Fill with a quarter of the mixture, using a slotted spoon to transfer. Brush the pastry with oil, then fold the sides over each other. Brush with oil again and roll in the sides like wrapping a parcel. Brush the top of the parcel with oil. Repeat with the remaining pastry sheets and filling. Place the parcels on an oiled oven tray and cook for 10 mins, until golden. Serve immediately with a green salad.