SAMOSA PASTRY SHEET RECIPE RECIPES

Steps:

• Heat the oil in a small non-stick pan and fry the mustard seeds for about ten seconds, or until they begin to splutter.
• Add the onion and ginger and cook for 2-3 minutes over a high heat. Add the peas, stir well and add the spices, mango powder, salt and a splash of water. (If using lemon juice, add this instead of the water.) Cook for 1-2 minutes, then add the potatoes and coriander and cook for 2-3 minutes. Taste and adjust the seasoning.
• Preheat the oven to 200C/400F/Gas 6.
• Unroll the pastry and cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.
• Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using.
• Bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time.
• To serve, place the samosas onto a large serving plate with a bowlful of chutney.

Steps:

• In a large, wide pan, heat 1 tsp oil. Season the lamb well and fry until browned all over. Add the tikka paste to the pan for another 2 mins until fragrant. Add the onion and carrot with the remaining 1 tsp oil, and fry for 5 mins until the veg has softened. Tip into a large bowl and mix with the mint, chutney and frozen peas. Leave to cool.
• Spread out a sheet of filo, with a 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 length of the pastry to make a samosa shape. Brush with more oil. Transfer to a baking tray lined with baking parchment, wrap in cling film and freeze. Use within 3 months.
• To cook from frozen, heat oven to 200C/180C fan/gas 6. Cook the samosas on their baking tray in the middle of the oven for 35-40 mins, turning over halfway through cooking, until golden and piping hot in the middle. Drain on kitchen paper to absorb excess oil and serve with salad, the extra chutney and raita.