Sweet goats' cheese samosas with strawberry coulis

To make the pastry sift the flour and salt into a bowl. Rub in the butter until rough crumbs are formed. Carefully add the milk until the mixture forms a dough. Cover and chill for 20 minutes.

Divide into four and roll into circles, cut in half.

To make the filing beat the goats' cheese, mascarpone and the lemon zest and juice. Divide the mixture into four balls.

Place a ball in one corner of each of the pastry circles and fold into triangle shapes. Seal the edges with melted butter.

To make the sauce, heat the sugar, water and wine until the sugar is completely dissolved. Add the strawberries and then remove from the heat. Leave for 5 minutes, and then pass through a sieve to form a sauce (known as a coulis).

Heat the oil in a wok or deep fat fryer to 180°C. Deep-fry the parcels until golden, drain on kitchen paper and dust with icing sugar.

Serve the samosas on top of the coulis, and decorate with oven-dried strawberries and a little balsamic vinegar.