Do you have a best friend? I hate the very label.
I went to a school where every girl had to have a best friend. The class was divided into neat little pairs. Every so often someone would decide they wanted to break best friends and have a new best friend, which would of course mean everyone had to break best friends. It was barbaric. One girl in particular was responsible for a lot of the rumours spread that resulted in the inevitable breaking of friends, tears, sleepless nights and snotty tissues. She was expelled in the end. Although at my school it was called being ‘asked to leave.’ Private schools love a euphemism.
Recently I noticed a friend of a friend on Facebook post a photo of herself and the mutual pal together with the label ‘I love my best friend!’ or something similarly twee. It made my blood boil. So territorial, so exclusive to every other friend either woman may have. It’s as rude as not replying to a party invite. Don’t even get me started on that.
The only kind of best friends chat I tolerate in this house is between brothers. Ie/ my sons. I tell them all the time to look after each other, that they’re so lucky to always be best friends etc etc until I feel my voice grow hoarse. Years ago, when my eldest were still in utero, I read that if you tell a child something enough it becomes their reality. So I carry on with my indoctrination of sibling best friendery. It’s working so far. Who knows how long it may last.
These samosas were made by my little boy Max who is almost 3. He did a mighty fine job, brushed the filo, folding the triangles. They’re delicious warm with a stir fry as a ‘fusion supper’ (husband’s words not mine) or cold in lunch boxes. Beware they’re moreish.
Pork, beef and apple samosas
- 1 tbsp groundnut oil
- 1 small onion, peeled and finely diced
- 3 cloves of garlic, peeled and crushed
- 200g pork mince
- 100g beef mince
- 1 beef stock cube
- 10 small portabello mushrooms, finely diced
- 1 green pepper, deseeded and finely diced
- 3 carrots, grated
- 1 bramley apple, grated
- 2 tbsp cranberry sauce
- Black pepper
- 12 sheets filo pastry
- 50g butter, melted
Make the filling by frying the onion and garlic in the oil until soft on a medium heat in a frying pan. Add the pork and beef and turn the heat up. Fry until browned then turn the heat down and add the crumbled stock cube. Chuck in the mushroom, pepper, carrots, apple, cranberry sauce and black pepper and fry until everything is soft and the carrots and apples are starting to stick to the pan. You basically want a really dry mixture. Remove from the heat and set aside.
Preheat the oven to 200C/gas mark 6 and line two baking trays with non stick paper. Take a square of filo and brush with melted butter then fold in half into a long rectangle. Brush with butter again and place some filling into one corner then fold that end over to make a triangle. Keep folding, using butter as an adhesive until you reach the end of the samsosa and then paint the edges shut using the butter to fold the filo over. This video is very useful if my instructions are lacking.
Repeat for all 12 samosas making sure to pack them tightly then bake in the preheated oven for about 20 minutes or until golden brown and very hot. Be careful if small people are eating them warm as the filling really retains it’s heat.
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