Lamb samosas with mint yogurt dip

Name: Lamb samosas with mint yogurt dip
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Ingredients: 1 medium British Maris Piper Potato, cut into small dice; 1 tbsp vegetable oil; 1 onion, finely chopped; 500 g 500g pack British lamb mince; 180 g jar Rogan Josh Spice Paste; 4 sheets Jus-Rol Filo Pastry; 50 g butter, melted; 1 tsp Bart Black Mustard Seeds, lightly crushed

Samosas are substantial enough to enjoy as a meal with a simple salad, or use them to add variety of texture and flavour to a curry feast. These are baked instead of fried.

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Serves6
CourseSide
Prepare30 mins
Cook30 mins
Total time1 hr
PlusPreparation time 30 minutes + cooling

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1 medium British Maris Piper Potato, cut into small dice
1 tbsp vegetable oil
1 onion, finely chopped
½ x 500g 500g pack British lamb mince
½ x 180g jar Rogan Josh Spice Paste
4 sheets Jus-Rol Filo Pastry
50g butter, melted
1 tsp Bart Black Mustard Seeds, lightly crushed

For the chutney

25g pack mint, leaves finely chopped
1 clove/s garlic, crushed
1 green chilli, deseeded if liked, finely chopped
100g Essential Low Fat Natural Yogurt
1 tsp clear honey

Boil the potatoes in lightly salted water for 4-5 minutes or until just soft. Drain thoroughly. Heat the oil in a frying pan and fry the onion for 3 minutes to soften. Add the lamb mince and cook, breaking it up with a wooden spoon, for 5 minutes until thoroughly browned and the juices run clear. Remove from the heat, add the potatoes and spice paste and leave to cool.
For the chutney, combine the ingredients in a serving bowl, then season and chill. Preheat the oven to 180ºC, gas mark 4.
Spread a sheet of filo on the work surface, (cover the rest with a clean damp tea towel) and brush lightly with melted butter. Cut lengthways into 3 even strips, then across, to give 6 rectangles.
Place a small dessert spoon of filling at one end of a piece of pastry. Make a diagonal fold from a top corner to enclose it, then continue folding to form a neat, triangular parcel. Brush with butter and move to a large nonstick baking sheet. Repeat to make 24 samosas, using another baking sheet if needed.
Sprinkle the samosas with the mustard seeds. Bake for 15-18 minutes or until golden and thoroughly cooked through. Leave to cool for 10 minutes, then serve with the dip.