Turkey curry samosas

Method

1. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with greaseproof paper.

2. Bring a pan of water to the boil and cook the potatoes until tender. Drain and set aside to cool.

3. If you are using frozen peas, rather than leftover peas, bring a pan of water to the boil and simmer the peas until cooked, drain and leave to cool.

4. In a bowl, combine the turkey, potato,  peas, onion, garlic, ginger, spices and salt and freshly ground black pepper.

5. Lay out the filo pastry and cut it in half down the middle. Cut each half again until you are left with 4 evenly sized rectangles of 8 sheets each. Cover the pastry with a clean tea towel to stop it drying out.

6. Melt the butter either in a bowl in the microwave in short blasts or in a pan over a low heat. Use the filo pastry to make a combination of cigar shapes and samosas.

7. For the cigar shapes, take one strip of pastry and place 2 teaspoons of filling along one end making sure to leave a clear 1cm/½in edge of pastry around it. Brush the whole thing with butter, tuck the edges in and roll into a sausage, using the butter to stick down the edge.

8. For the samosas, brush the pastry with a little butter and fold the top left corner over to the right-hand side to form a triangle. Press the edges down and stick them to the butter. You should now have a pocket inside the triangle. Fill with filling (1-2 teaspoons) and press it into the pocket. Flip the triangle downwards on the diagonal to form another triangle. You will have a bit of pastry left, so fold this up and stick everything in place with the butter.

9. Put the pastries on the lined baking tray, brush with more butter and sprinkle with the onion seeds (if using). Bake in the oven for 10 minutes each side, or until beautifully golden-brown and crisp.