500g minced beef or lamb

1/2 onion, finely chopped

spice blend of your choice

handful frozen peas

packet of filo pastry

  • Fry off minced meat and onion.
  • When cooked through, cover with spices, add the peas and mix. 
  • Allow the mixture to cool.
  • Cut each piece of filo into eight square pieces.
  • Spoon a scant tablespoon of mixture into the middle of a pastry square.
  • Wet the edges, fold one corner to its opposite and seal, pressing out any air bubbles.
  • Fold inwards any remaining excess pastry. 
  • Add a second layer of pastry, repeating the process above.
  • On a medium heat, heat vegetable oil in a deep fat fryer or wok (fill 2/3). 
  • When the oil has reached 180 degrees, drop some samosa's into the oil, being careful not to overcrowd the pan.
  • Stir carefully to stop them sticking together and turn occasionally for an even cook.
  • Cook until golden brown.
  • Remove from the oil and pat with kitchen paper to remove excess oil.