Wednesday, 14 December 2016

Christmas Samosas

These are really easy to make, they just require a bit of chopping and folding.


  • 50g dried apricots, chopped
  • 30g shelled pistachio nuts, finely chopped
  • 60g dried cranberries
  • 175g sultanas
  • 1 tsp cinnamon
  • 3/4 tsp grated nutmeg
  • zest of 1 orange/li>
  • 3 tbsp brandy
  • 1 tbsp honey
  • 1 cooking apple, peeled, core removed and finely chopped
  • juice from 1 orange
  • 75g butter, melted in a microwave in a cut
  • 270g pack of filo pastry (about 6 or 7 sheets)


  1. Preheat the oven to 200 degrees Celsius (or 180 if it's a fan oven).
  2. Get the filo pastry out of the fridge and put it on the side.
  3. Combine the apricots, nuts, cranberries, sultanas, cinnamon, nutmeg, zest, brandy and honey in a large bowl.
  4. Add the chopped apple and pour the orange juice over it and mix well again.
  5. Leave to stand for at least twenty minutes.
  6. Cut the sheets of filo pastry length ways to make three long strips.
  7. Brush the top strips with the melted butter.
  8. Place a little under a tablespoon of the mincemeat at one end of each strip of filo.
  9. Fold over one corner of the pastry to make a triangle of filling, then fold it up over the perpendicular. You'll probably need to hold the mincemeat filling in with a carefully placed finger.
  10. Now fold it diagonally the other way, before making another perpendicular fold.
  11. Repeat this until you've got a neat pastry triangle.
  12. Place the triangle onto a baking tray and repeat the process for all the other strips, remembering to brush each new strip with butter before adding the filling and folding.
  13. Once all the triangles are on the baking sheet, brush them all with the remaining butter.
  14. Bake for 18 minutes or until nicely crisp and golden.
  15. Dust with icing sugar and serve warm.

Makes 18 to 20 samosas.

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