Orange and date samoosa

Preheat oven to 200°C.

Place the dates, cardamom pops, star anise, cinnamon, orange juice and zest into a saucepan. 

Bring to the boil, lower the heat and simmer until thick. Remove cardamom, star anise and cinnamon. 

Leave to cool.  Cut the phyllo pastry sheets into 5 strips across the width.  You should have 70 strips – approx 7-8cm x 36 cm. 

Brush a strip with butter and then place another strip on top.  Place a heaped teaspoon of the filling at the top. 

Fold over to form a triangle. Continue folding over to form a samoosa. 

Place on a greased baking tray and brush with more butter. 

Bake until golden.  Sprinkle with castor sugar.

Recipe reprinted with permission of Montagu Dried Fruit.