Authentic samosa pastry is rather difficult to make but these samosas work equally well using puff pastry.

Serves 4

1 tablespoon oil
1 garlic clove, crushed
6 ounces ground lamb
4 scallions, finely chopped
2 teaspoons medium-hot curry paste
4 ready-to-eat dried apricot, chopped
1 small potato, diced
2 teaspoon apricot chutney
2 tablespoon frozen peas
squeeze of lemon juice
1 tablespoon chopped fresh cilantro
8 ounces ready-made puff pastry
1 beaten egg, to glaze
1 teaspoon cumin seeds
Salt and ground black pepper
3 tablespoon plain yogurt with chopped fresh mint, to serve
Fresh mint sprigs, to garnish

1. Preheat the Oven to 425* F and moisten a large nonstick baking sheet. Fry the garlic in the oil for 30 seconds, then add the lamb. Fry for about 5 minutes, stirring, until the meat is well browned.

2. Stir in the Scallions, curry paste, apricots and potato, cook for  2-3 minutes. Then add the chutney, peas and 4 tablespoons water. Cover and simmer for 10 minutes, stirring occasionally. Stir in the  lemon juice and cilantro, season to taste,remove and let cool.

3. Roll out the pastry and cut into four 6- inch squares. Place a  quarter of the curry mixture in the center of each sqaure and brush the edges with beaten egg. Fold over to make a triangle and seal  the edges. Make a small vent in the top of each.

4. Brush each samaosa with beaten egg and sprinkle with cumin seeds. Place on the damp backing sheet and bake for about 20 minutes. Serve garnished with mint sprigs and with the minty yogurt passed around separately.