Mince pie samoosas
- 2 apples, peeled, cored and grated
- 50g Demerara sugar
- 5ml (1 tsp) mixed spice
- 50g sultanas
- 50g currants
- 1 cinnamon quill
- 4 sheets spring roll pastry
- 250ml sunflower oil, for frying
- icing sugar, for dusting
Place the apples, sugar, mixed spice, sultanas, currants and cinnamon in a small pot, cover and simmer, 6 – 10 minutes. Remove the cinnamon and stir.
Cut each sheet of pastry into 3 pieces lengthways – you should have 12 strips.
Place 30ml (2 tbsp) of mixture at the bottom of each strip and fold over and over to form triangular samoosas. Repeat this process with each strip.
Heat the oil in a frying pan, and shallow-fry the samoosas, 2 – 3 minutes on each side. They should be golden in colour and crisp. Remove from the oil and drain on paper towel. When cool, dust with icing sugar and serve immediately.