Epic Christmas leftovers samosa

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540g sheets of filo pastry, defrosted

75g ham, slices or cooked

200g potatoes, chopped into small bite-sized pieces

40g butter, roasted or boiled

Salt and black pepper , mashed

1 tbsp fresh parsley, melted

100g Christmas vegetables, peas/carrots/parsnips

50g YR Brown Sauce, plus extra for dipping

Chop the leftover veg into small pieces.
In a large mixing bowl mix all the samosa filling ingredients and 10g of the melted butter together until well combined into a compact mixture. Taste and season with salt and pepper.
Preheat the oven to 200°C/180°C fan/gas 6.
To assemble the samosa, carefully unroll the defrosted filo sheets, cut in half longways and cover with a damp tea towel. Put one half pastry sheet at a time on a clean surface and brush with melted butter, then top with another half and repeat with butter.
Place one tablespoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the left corner and fold diagonally to the right, covering the filling and making a triangle. Fold again along the top crease of the triangle. Keep folding in like this until you reach the end of the strip. Brush the outer surface with more butter. Place onto a parchment paper lined baking sheet and cover while you make the rest of the samosas.
Bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time.
Serve on a platter with YR Brown Sauce for dipping and sharing.

This recipe is brought to you from YR sauce.

By easyFood