We show you a cheat's guide to making sweet samosas by using filo pastry. This recipe could be replicated with any of your favourite candy bars. We love the flavours of bounty paired with a big dollop of mango ice cream. Serve piping hot right out of the oven.
Preheat the oven to 200°C.
Melt the bounty bars in a saucepan over a low heat. Roll out the filo pastry sheets and cut into 10cm x 25cm strips. Dollop a tablespoon of the chocolatey coconut mix in the corner of one end of a filo strip and wet the rest of the pastry with the whisked eggs.
Fold one corner of the filo sheet over the filling to make a triangle. Continue to fold the filled part of the pastry over the rest of the strip until you get a neat triangle. Brush the parcel with butter and repeat to use up all of the filling.
Bake the samosas in the oven for 10 minutes or until golden brown. Makes 12 samosas.