Mince the onion and finely dice the courgette, red pepper and red onion. Sauté the veg in a pan with a dash of olive oil for around 8 minutes. Set aside a spoonful of this mixture for the sauce, then add the ground beef to the veg, continue cooking for 5 minutes and season to taste. Chop half the coriander and add to the filling.
Cut the sheets of brik pastry in half and fold each half in two along the width to make a rectangle. Place a spoonful of the filling at one end of the rectangle, then add the Maestrella 40% Fat Shredded Mozzarella and fold the pastry into a triangle. Continue folding by successively rolling the triangle upward then downward.
Transfer the samosas to an oven-safe tray lined with parchment paper. Brush with melted butter and cook in the oven for 15 minutes.
Make the sauce by mixing the yoghurt with the remaining vegetables and coriander. Then add the turmeric and the juice of half a lime, and season to taste with salt and pepper.
Serve the sauce with the crispy samosas and a green salad, or add beansprouts for an exotic twist.
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