Lamb samosas with a mint yogurt dip

Heat 1 teaspoon of the olive oil in a frying pan and gently cook the onion until soft.

Increase the heat and add the cumin seeds and lamb. As the lamb begins to brown, break it up with a wooden spoon and fry until the juices have evaporated (or you will have soggy samosas). Stir in the oregano.

When the meat and onions are dry, cook for a few more minutes to allow the meat to brown further but watch carefully to make sure it doesn't burn.

Tip the mixture into a large mixing bowl and leave to cool slightly. Stir in the feta cheese, breaking down the cheese a bit while you mix.

Preheat the oven to 190C/gas 5.

A sheet of filo pastry makes 1 samosa. Carefully brush each sheet with the tiniest glimmer of olive oil before folding it in half lengthways. Brush the pastry with oil again.

With the pastry sheet stretched out in front of you, carefully put about 1 dessertspoon of mince at the bottom of the pastry sheet, closest to you. Carefully bring the bottom corner of the pastry up to form the beginning of a triangle over the mince. Continue to fold the pastry into triangles until there is no more left and the mince is completely cocooned in a triangular filo parcel.

Put the finished triangle on a greased baking tray and brush the top with a little more oil. Continue folding the filo sheets until you have used up all the mince mixture.

Bake the samosas in the preheated oven for 25-30 minutes or until golden.

. For the mint yogurt dip: stir the yogurt, cucumber and mint together in a bowl and add salt to taste.

. Serve the samosas warm on a platter with a bowl of mint yogurt dip.