salmon samosas
nibbles

1 shallot, peeled and finely chopped
1 tbsp vegetable oil
1/2 cucumber, diced
225g salmon, cooked and flaked
salt and pepper
2 tbsp cream
1 tsp dill, finely chopped
1 tsp chives, finely chopped
6 sheets filo pastry
50g butter, melted sesame or poppy seeds

Put the oil in a small saucepan and heat gently.
Add the onion and cook slowly until transparent.
Add the diced cucumber and cook for a further 2 minutes.
Remove from the heat and mix in the salmon, salt and pepper, cream and herbs.
Set aside to cool.
Cut the sheets of filo pastry into 40mm wide strips.
Brush a strip of pastry with melted butter. Place a teaspoonful of salmon mixture on the bottom corner.
Fold over into a triangle and continue to fold over again and again until the end of the filo strip is reached and a tight triangle parcel has been formed.
Place on a baking sheet.
Use up all the mixture and then brush with melted butter and sprinkle lightly with poppy or sesame seeds.
Bake on the third set of runners from the top of the roasting oven for 10 to 15 minutes until puffed up and golden brown.

Other filling suggestions:
finely chopped stir-fry vegetables cream cheese and spinach chicken curry rice and prawns

Little samosas are tasty for starters, nibbles and picnics. This method is easy because they are baked in the oven and not deep-fried. If making the day before, refresh the pastry in the roasting oven for S minutes.

Makes about 24


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