Smoked Duck and Lancashire Samosas with a Tangy Mango Dip
Serves 4
For the Samosas
- 110g Creamy Lancashire Cheese, crumbled
- 1 smoked duck breast, cut into this slivers
- 6 spring onions, trimmed and chopped
- 5 basil leaves
- salt and freshly ground black pepper
- 4 sheets spring roll pastry
- 1 medium egg, lightly beaten
- vegetable oil for deep frying
For the dip
-
1 small ripe mango, peeled and stoned
- 4tbsp fresh orange juice
- 1 clove garlic, peeled
- 1tbsp clear honey
- few splashes Worcestershire sauce
Method
- Gently stir together the cheese, duck, spring onions and basil and season to taste.
- Cut each sheet of spring roll pastry into four and brush a little beaten egg along each length.
- Spoon a small amount of the cheese mixture at the bottom end of each piece of pastry and fold over to form a small triangle.
- Continue until all the length has been used, leaving a samosa shape and repeat using all the pastry and filling.
- Heat the oil to 160°C and deep fry the samosas in batches until evenly golden. Then drain on kitchen paper.
- To make the dip, simply blend the ingredients together until smooth. Season to taste and serve with the hot samosas.
