Describing how to make parcels with filo pastry is difficult to do without a supplying a diagram, especially if you want to make triangular samosa parcels. You can of course be more 'freestyle' and cut the filo to squares, spoon filling onto the centre and scrunch the sides up, twist, and make a simple pouch. Never overfill, whatever the shape, or you are risking a split or bursting of the sides.

Ingredients - makes 8

500g minced lamb
16 sheets of filo pastry
melted butter to brush the pastry

1 onion, finely chopped
2 cloves garlic, crushed & chopped
2 tbsp olive oil
225g young spinach leaf
50g toasted pine kernels
1 tsp ground cumin
1 tsp ground coriander
pinch cayenne
salt

Method

Preheat the oven to 200°C
Blanch the spinach in salted boiling water for a couple of minutes, drain and squeeze out as much water as you can, chop and set aside.

Heat the oil and sweat the onion and garlic for 5 minutes, raise the heat and add minced lamb, ground cumin, coriander and cayenne and brown all over, drain away excess fat - the mixture should be quite ‘dry’. Remove from the heat and stir in the toasted pine kernels and chopped spinach, season to taste.

Now take a sheet of filo, brush with melted butter, lay a further sheet over the first and brush also. Spread an eighth of the mixture across half of the sheet to allowing a wide border so that the sheet can be folded in on both of the long sides and rolled into a spring roll shape . Do the same with the rest of the mixture to make 4 rolls. Sit on a baking tray and brush again with melted butter, bake for 30 - 35 minutes to golden and crisp.