Cook the mince

• Place the chicken and lamb mince in a large, heavy-based pan over medium heat.
• Break the mince apart with a wooden spoon and cook until it begins to brown. As it cooks, the meat will release moisture.
• Once the water starts to evaporate, add the crushed ginger, garlic, green chilli paste, ground cumin, ground coriander and salt.
• Mix everything together thoroughly and continue cooking, breaking up any larger pieces of mince as you go.
• Cook until the mince is completely cooked through and all the moisture has evaporated. The filling should be fairly dry, with no liquid collecting at the bottom of the pan.
• Remove from the heat and leave to cool completely.

Prepare the onions and herbs

• Place the finely diced onions in a piece of muslin cloth.
• Gather the edges and squeeze firmly to remove as much onion liquid as possible. This is important because excess moisture can make the filling wet.
• Once the mince is completely cool, add the strained onions, chopped fresh coriander and sliced spring onions.
• Mix everything together until evenly distributed.
• Taste and adjust the seasoning if needed.

Make the flour paste

• Add the plain flour and water to a small bowl.
• Mix until you have a smooth, thick paste without any lumps.
• This is the glue that will seal the samosas and hold the pastry together.
• You may need to top up the paste as you work, so keep a little extra flour and water nearby.

Fold the samosas

• Take one samosa pastry leaf and lay it flat on your work surface with the long side facing you.
• The pastry should be a long rectangular strip.
• Fold one bottom corner diagonally across the strip to form a triangle. Open the folded section gently to create a pocket.
• Place a spoonful of the cooled mince filling inside. Avoid overfilling, as this makes the samosa harder to fold and seal.
• Fold the triangle upwards, keeping the filling enclosed. Continue folding the triangle over itself, alternating from one side to the other, until you reach the end of the pastry strip.
• You should now have a neat triangular parcel.
• Brush the remaining pastry flap with a little flour paste and fold it over to seal. Press gently to secure it.
• Repeat with the remaining pastry leaves and filling.

A folding tip: Keep the edges aligned as you fold and make sure the filling is completely enclosed. A well-sealed samosa is much less likely to open during frying.

Test a few samosas

• Before freezing the entire batch, we like to fry a few samosas first.
• This gives us a chance to check the seasoning, filling and pastry, and make sure we're happy with the finished result.
• If needed, adjust the seasoning of the remaining filling before continuing with the batch.

Fry or freeze

• At this stage, you can either fry the samosas to serve straight away or prepare the rest for Ramadan.

To fry:

• One of our favourite ways to fry samosas is to start them in cold oil. Rather than dropping them into hot oil, arrange a batch in a wide, deep pan and cover with cold oil. Make sure they have enough room and aren't overcrowded.
• Place the pan over medium-low heat and allow the oil to come up to temperature gradually while the samosas cook.
• As the oil heats, the pastry cooks gently and begins to crisp. Turn the samosas carefully when needed so they colour evenly.
• Continue frying until the pastry is crisp and golden and the filling is piping hot throughout.
• Remove with a slotted spoon and place on a wire rack or kitchen paper to drain.
• Starting with cold oil and allowing the temperature to rise gradually is the technique we use for particularly crisp samosas.

To freeze:

• This is how we prepare our samosas ahead of Ramadan.
• Arrange the uncooked, assembled samosas in a single layer on baking trays lined with baking paper.
• Place the trays in the freezer until the samosas are completely firm.
• Once frozen, transfer them into freezer bags or airtight containers and return them to the freezer.
• Freezing them individually first means they won't stick together, so you can easily remove just as many as you need.