Now and again I feel like something sweet or a dessert so I made some almond and apricot samosas and they’re super quick, cheap and scrummy.

1 packet or spring roll pastry

1 egg, beaten

3.5oz (100g) butter

3.5oz (100g) caster sugar

1 egg, beaten

3.5oz (100g) ground almonds

0.35oz (10g) flour

Pre-heat deep fryer to 180c.

To make the frangipane, cream the butter and sugar until aerated and fluffy, gradually beat in one of the eggs. Mix in the almonds and flour then mix lightly.

Open the pastry packet and cut in half lengthways (cover with a damp cloth to stop it drying out).

Take a piece of pastry and pipe or spoon a little of the filling onto the pastry (just like in my chicken samosa recipe, refer back to that), fold diagonally 3-4 times to form triangular parcels (bushing with the beaten egg to seal.

When you get the end, brush the exposed edge with beaten egg, fold over and seal.

Deep fry for 4-5 minutes until evenly golden brown.

Hardly any cooking involved.

Enjoy.Almond samosa.jpg