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Jamie says: "Make the most of storecupboard and freezer favourites with these fragrant and crispy samosas. If you want to get ahead, freeze in batches, then simply reheat from frozen whenever you need them". See method
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Peel and finely chop the onions and finely chop half the tomatoes. Place a large nonstick frying pan on a medium-low heat with 1 tbsp olive oil, add the onions and cook for 10 mins, then stir in the curry paste and cook for a further 2 mins.
Drain the lentils, then add to the pan with the tomatoes and cook for 5 mins, or until the tomatoes have broken down. Stir in the peas, cook for 1 min to defrost, then remove from the heat and leave to cool.
Preheat the oven to gas 6, 200°C, fan 180°C. To make the dipping sauces, grate the remaining tomatoes on a box grater into a bowl, discarding any skin. Add 1 tsp each of red wine vinegar and extra virgin olive oil, then season with sea salt and black pepper, and pop into a serving bowl. Pour half the yogurt into a blender, pick in the mint leaves (saving a couple to serve) and blitz until smooth, then season to taste. Transfer to a serving bowl, then finish by rippling through the remaining yogurt, drizzling over some extra virgin olive oil and the reserved mint leaves.
To assemble the parcels, lace 4 sheets of filo on a clean work surface, brush each with 1 tsp olive oil per sheet, then top with a second sheet of filo. Divide the filling between them and roll up each one, tucking in the ends as you go, to make 4 parcels. Place on an oiled baking sheet, brushing the top with a little more oil, and bake for 25 mins, or until golden and crisp. Serve with the dipping sauces, some extra mint leaves and a crunchy green salad, if you like.
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