Turkey and Coriander Samosas

FullSizeRender (1)These samosas are the perfect side dish on a curry night. They cook really well from frozen so can be made up to a month ahead of time. They are heavily spiced which means that the turkey is a bit overshadowed allowing you to use whatever lean mince you would like. You could even use lentils or Quorn mince to make them veggie! I would choose a mince as lean as possible as they may be too greasy otherwise. I like to serve them with a mint raita to cool them down (details of that to come).

2 tbsp vegetable oil (plus more for brushing)

1 large onion

1 tbsp coriander seeds

2 birds eye chillies

500 g turkey mince

1 tsp cumin seeds

1 tsp chilli powder

1 tsp Garam Masala

3 cm ginger

5 cloves of garlic

juice of half a lemon

1 tsp salt

30 g fresh coriander leaves

1 270g pack filo pastry sheets

100 g unsalted butter

Finely chop the onion and chillies and set aside.

Finely grate the garlic and ginger and set aside.

Grind the coriander seeds and set aside.

Grind the cumin seeds and mix with the chilli powder and Garam Masala and set aside.

Heat the vegetable oil in a pan and add the onion. Fry until it begins to soften.

Add the coriander seeds, and fresh chilli. Stir and add the mince. Cook for another 10 minutes stirring occasionally.

Add the chilli powder, Garam Masala and ground cumin. Stir and add the lemon juice, salt, garlic and ginger.

Cook until the mince starts to brown. Remove from heat and allow to cool completely.

Add the finely chopped fresh coriander leaves and mix through.

Lay out a rectangular filo sheet and brush half of it in melted butter. Fold the unbuttered half over the buttered half and cut into 3 equal strips.

Spoon about a heaped tablespoon of the mixture onto the edge of the first filo strip and fold the corner over the mixture forming a triangle shape. Keep folding this triangle over until you reach the end of the pastry strip. Repeat this for the remaining strips and sheets. One 270 g pack of filo should give you 18 samosas.

If making ahead of time, lay samosas in a parchment lined, freezer-proof container so they are not touching. If you need to lay them in multiple layers, separate each layer with another sheet of parchment. Any touching samosas will stick and break. Freeze until need. Bake from frozen for 20 to 25 minutes at 200 C.

If baking straight away, not from frozen, bake for 15 minutes at 200 C

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