Nadiya’s all-time favourite samosa crossed with her favourite picnic pie recipe. With an aromatic meaty filling and a crisp shell made with hot water crust pastry. For this recipe, you will need ...

All the flavours of a potato and vegetable samosa in a pretty swirl ... Line a large, flat baking tray with baking paper. Place the pastry on a clean work surface and carefully unroll.

2. Place the long rectangular shaped pastry on a tray or working surface. Wrap the pastry into a triangular, samosa shaped pocket and fill it with a tablespoon of the stuffing and wrap tightly.

Emily Scott, the talent behind 'What I Ate For Breakfast,' has craftily fused traditional full English components with the classic samosa ... or on a lined baking tray. Brush the samosas ...