Samosa-Style Lamb & 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. 

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook lamb mince and onion, breaking up with a spoon, until just browned,
4-5 minutes.
• Add mild sambal seasoning and garlic and cook, stirring until fragrant, 1 minute.
• Add chicken-style stock powder and the honey. Stir to combine, then remove pan from heat.
• Add cooked potato to the pan, then lightly crush 
with a fork, stirring to combine. Season to taste.

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

• Meanwhile, roughly chop tomato. 
• 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, 
tomato and a drizzle of white wine vinegar and 
olive oil. Season to taste.