Samosas

Ingredients:

Filo Pastry sheets

2 large leeks

2 tablespoon of extra virgin olive oil

1 teaspoon of unsalted butter (plus 1 teaspoon of melted butter for assembling the samosa)

1 teaspoon of mustard seeds

2 red onions

1 thumb size of ginger (peeled and grated)

2 handfuls of peas (defrosted)

1 teaspoon of garam masala

1 teaspoon of ground cumin

1 teaspoon of chilli flakes

1/2 teaspoon of turmeric

1 teaspoon of salt

lemon juice

fresh mint leaves (chopped)

Method

Thinly slice the leeks.

Heat the oil and butter in a large frying pan, once hot add the mustard seeds. When the mustard seeds start to pop, add in the onion and fry for 10 minutes until soft and golden.

Add in the ginger and leeks and cook for further 10 minutes until soft and sweet. Add in the peas, spices, salt and lemon juice, mix thoroughly and allow to cook for a couple more minutes. Take off the heat and allow to cool, add in the fresh mint leaves.

Preheat the oven to 200C

Unroll 1 sheet of filo pastry on to a large chopping board and brush lightly with some melted butter, layer on another sheet and smooth down. Cut the sheets into 3 horizontal strips.

Make a cone shape in the left hand corner and add 1 tablespoon of filling mixture inside the cone, then fold the open side of the cone into the rest of the filo strip to cover and seal. Keep folding over the rest of the dough around the shape of the cone until you come to the end, stick down the end of the strip with a small brush of melted butter and trim off any excess.

Pop onto a baking tray and repeat until all mixture as filo sheets have been used.

Brush both sides of each samosa with butter and sprinkle over with nigella or cumin seeds (optional). Pop in the oven and bake for 15minutes until golden.