Baked turkey and spinach samosas

1. 1

   Heat the oil in a large frying pan over a medium heat. Add the onions and cook for minutes until light golden. Add the garlic and ginger and cook for 2 minutes. Stir in the garam masala and cook for 2 minutes.

2. 2

   Add the chicken mince, season well with salt and pepper and cook for 5 minutes, breaking it up with a wooden spoon as it cooks. Add the lentils and spinach and cook for 2-3 minutes, until the spinach has wilted. Season with salt and pepper and leave to cool completely.

3. 3

   Preheat the oven to 220°C/Fan 200°C/Gas 7. Line 2 baking trays with silicone mats or baking paper.

4. 4

   Cut the filo sheets in half, to give 2 long rectangles (14 strips in total). Keep the filo you aren’t working with covered with a lightly dampened clean tea towel.

5. 5

   Lay a filo rectangle on your work surface with a short edge facing you and spray it well with oil. Put 3 tablespoons of the filling at the bottom left-hand corner and shape it into a rough triangle. Fold over the right half of the filo sheet, then fold the bottom left corner over the filling to make a triangle. Keep folding over and upwards, forming triangles, until you reach the top. Seal with a little oil spray and transfer to the lined baking tray. Repeat with the remaining filling and pastry.

6. 6

   Spray the samosas liberally on both sides with oil, then bake for 10-15 minutes or until evenly golden brown.

1 serving ≈ 75 g

Nutrition values are estimates. - means data is unavailable.