Berry lamb samosas

Method

1. Preheat the oven to 190ºC/375ºF/Gas Mark 5.
2. Heat the oil in a large frying pan.
3. Add the madras paste and fry, stirring for 10 seconds. Add in the onion and garlic and cook, stirring until well combined. Then add the minced lamb and cook until browned and cooked through.
4. Remove from the heat and add the berries, coriander and lemon juice. Stir and season to taste. Set aside until the mixture is cool enough to handle.
5. Cut the filo sheets into 9cm x 30cm strips. Use two strips at a time, keeping the rest covered with a clean damp cloth.
6. Brush one strip lightly with the butter and place the second strip on top. Brush with butter again. Place 2 heaped tablespoons of the mixture on the bottom of the strip. Fold the end of the pastry over the filling, making a triangular shape and continue folding up the strip to the top, alternating diagonal and straight folds to maintain the triangular shape.
7. Repeat with the rest of the pastry and mixture until it is all used up. Brush the samosas with melted butter. Place on an oiled baking sheet and bake in the preheated oven for about 20 minutes until crisp and golden. Serve hot or cold with raita.

Top tip: When redcurrants are out of season, substitute them with 40g raisins, currants or chopped dried apricots, and increase the amount of lemon juice used to 1 tablespoon. www.pataks.co.uk