Sausage Roll Samosas

Firstly mince two cloves of garlic and your chives. Add the garlic to a hot pan with a glug of oil. Cook for 2 mins until golden brown.

Add in your sausage meat and cook for 5 mins. When it is ¾ cooked, add in ½ tsp salt, ½ tsp black pepper, paprika, onion salt, thyme, chilli flakes and chives. Cook for another 3 mins or until the sausage meat is cooked through. Leave to the side and allow it to cool down.

For the pastry, combine 120g plain flour with 115ml warm water. Mix together with a wooden spoon to form a sticky dough. Pour onto a clean work surface dusted with flour and knead until the dough is no longer sticky and very soft, about 10 mins.

Let the dough rest covered for 5 mins.

Pinch a golf ball-sized dough ball and roll to form a smooth ball. Roll each ball into a large circle that is 3mm thick.

Heat up a large nonstick pan and cook the dough for about 15-20 secs per side until you see bubbles and it is slightly transparent. You don't want to cook the dough fully, keeping it undercooked at this stage helps it get extra crispy when frying.

Once all your pastry is cooked, pile them on top of each other and cut down the middle to form semi-circles.

Check that your meat has cooled down then add your cheese and mix it well. The meat must be cooled down so the cheese doesn't melt.

To make the glue, add 100ml water to 50g plain flour and beat until it has a paste-like consistency.

To fill your pastries, make them into a cone, and glue one end and start filling. Once done, fold and glue again.

Fill up a large saucepan with vegetable oil to deep fry the samosas.

Check your oil is hot enough before deep frying. You can test this by using a bit of the pastry you cut earlier. If that pastry bubbles up and rises, then your oil is hot enough and you can cook your samosas.

Cook your samosas for 2-3 mins on medium heat until golden brown and crispy.

For the chutney, blend up 2 cloves of garlic, coriander, mint, the juice of a lemon, sugar and ½ tsp salt. Blend until smooth, adding a splash of water if needed and season to taste.

Serve the hot samosas with the chutney and enjoy.