These Indian pastry parcels are freezable, so make a batch and keep some for a rainy day. Serve with cooling raita and crisp salad
Ingredients: 2 tsp olive oil, plus 100ml for brushing,400g lean lamb mince,4 tbsp tikka paste,1 large onion, grated, excess juice squeezed out,1 large carrot, peeled and grated,4 tsp dried mint,2 tbsp mango chutney, plus extra to serve,200g frozen pea,270g pack filo pastry sheets (6 sheets),leaf salad and raita, to serve
Instructions: 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.