Instructions: Melt the butter in a small pan.

Add the leek and cook gently on the simmering plate until soft with a hint of colour.

Allow to cool.

Gently stir in the goats cheese and sundried tomato and season to taste.

Lay the filo pastry out on a board or work surface one sheet at a time keeping the rest covered with a damp cloth to prevent it from drying out and becoming brittle. Cut the pastry into strips about 50 x 250mm.

Brush each pastry strip with melted butter.

Put a teaspoonful of the filling onto the bottom corner of each strip of pastry.

Season with salt and black pepper.

Fold the pastry over so that it forms a triangle then continue folding the triangle over itself until you reach the end of the strip.

Put on to greased baking sheets or lift off paper on a baking sheet.

Continue with more strips of filo pastry until all the filling is used up.

Brush the tops of each samosa with melted butter.

Bake on the grid shelf on the floor of the roasting oven for about 10 minutes then put directly on to the floor of the roasting oven to brown the basesabout a further 5 minutes.

Serve immediately.

If goats cheese isnt your favourite use a cheese such as feta instead.

Makes about 24

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.