1 tbsp SpinneysFood Freeze Dried Oregano, plus extra to garnish
3 SpinneysFood Free Range Eggs, beaten
30 samosa wrappers
SpinneysFood Sunflower Oil, for deep-frying
1 tbsp SpinneysFood Freeze Dried Parsley
For the chicken samosa filling, set a large frying pan with 1 tbsp olive oil over a medium-high heat. Fry the mince and onion for 10 minutes, or until golden brown. Stir in the sumac and season. Remove from the heat and leave to cool.
Meanwhile, preheat the oven to 200°C, gas mark 6. Put the aubergine on a baking tray and roast for 15 minutes, until the skin is charred and the flesh soft. Cut in half and scoop the flesh into a bowl. Drizzle over the remaining olive oil. Leave to cool.
In another bowl, combine the feta and oregano. Season with white pepper.
To assemble the chicken samosas, put the breadcrumbs and 2 beaten eggs in separate dishes. Lay a samosa wrapper on a surface. Put 1 tbsp filling in the top left corner of the wrapper. Fold the opposite corner over the filling and keep folding until you have a triangle and no excess pastry. Repeat until you have 10 samosas. Dip in the egg and coat in the breadcrumbs.
Fill and fold the aubergine and feta samosas the same way. Brush with the remaining beaten egg to seal.
Half-fill a heavy-based saucepan with sunflower oil and heat until it reaches 165°C. In batches, fry the samosas for 4-6 minutes, turning halfway, until golden. Drain on kitchen paper and season. (Alternatively, cook on a baking tray for 15 minutes in an oven preheated to 180°C, gas mark 4.)
Garnish the chicken samosas with sumac, the aubergine with oregano and the feta with parsley. Arrange on a large platter and serve.