PASTRY PERFECTION!

BLT TART

So easy and yummy – hot, warm or cold. Scatter over a handful of salad leaves just before serving.

VEGIE SPIRAL PIE WITH SPICED TOMATO SAUCE AND CHOPPED SALAD

Traditionally served as dessert, this version, packed with rice, feta and spinach, makes a great lunch dish.

LAMB TIKKA SAMOSAS

You can make the filling for these the day before for easy preparation before serving.

LAMB TIKKA SAMOSAS

Preparation time 15 mins
Cooking time 40 mins
Makes 6

2 tsp olive oil, plus extra 100ml for brushing
400g lean lamb mince
4 Tbsp tikka paste
1 large onion, grated, excess juice squeezed out
1 large carrot, peeled and grated
200g frozen peas
2 Tbsp mango chutney, plus extra to serve
1 Tbsp dried mint
6 sheets filo pastry Mixed leaf salad and raita, to serve

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Line an oven tray with baking paper.

STEP 2 Heat 1 teaspoon of the oil in a large frying pan. Fry lamb, breaking up lumps, for 2-3 minutes until browned. Add tikka paste and cook for a further 2 minutes until fragrant. Mix in onion and carrot with remaining oil. Cook, stirring, for 5 minutes, until vegetables are tender. Put in a bowl and mix with peas, chutney and mint. Cool.

STEP 3 Spread out a sheet of filo, with a short end towards you. Brush all over with extra oil. Fold each long edge into the centre by 5cm, so you have a long, narrow piece. Divide mince mixture evenly into 6 portions. Put one portion on top left of pastry. Fold the top right corner over to make a triangle. Continue folding down length of pastry, keeping shape. Brush with more oil. Transfer to tray. Repeat with rest of pastry and filling.

STEP 4 Bake samosas for 30 minutes, turning once, until golden and piping hot. Serve with salad, raita and extra chutney.

SCALLOP SHELL PIES

Cooked in a