Samosa-Style Beef & Potato Filo Parcels

• Half-fill a medium saucepan with boiling water and add a generous pinch of salt.
• Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside.

• Heat a large frying pan over high heat. Cook beef mince (no need for oil!) and onion, breaking up with a spoon, until just browned, 4-5 minutes.
• Add Sri Lankan spice blend and garlic, and cook, stirring, until fragrant, 1 minute.
• Add chicken-style stock powder and the honey. Stir to combine, then remove pan from the heat.
• Add cooked potato and lightly crush with a fork, stirring to combine. Season to taste.

• Lay 1 filo pastry sheet on a dry surface and fold in half lengthways into a long strip. Spoon 2 heaped tablespoons of beef mixture at one end of the filo strip. 
• Fold the pastry diagonally over the filling to form a triangle. Then fold the triangle horizontally upwards. Then fold it back over to the other side and continue like this until the end to make a triangular parcel.
• Place on a lined oven tray. Repeat for remaining filo sheets and beef mixture.
• Brush parcels with olive oil and bake until golden, 15-20 minutes.

• Meanwhile, thinly slice cucumber. Pick mint leaves and thinly slice.
• In a small bowl, combine mint and Greek-style yoghurt. Season with salt and pepper.
• In a medium bowl, combine mixed salad leaves, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.