225g/½lb of mushrooms
2 onions - finely chopped
2 cloves of garlic
bunch of tarragon
½ bottle of white wine
bunch of chives
packet of filo pastry
50g/2oz of butter
100g/4oz of mascarpone cheese

METHOD

Melt the butter in a frying pan, add the onions and cook. Add the mushrooms and put a lid on the saucepan and reduce a little. Add the white wine and reduce some more.

Filo Pastry:
You'll need to work quickly with this dough or it will dry out. Brush some butter over three layers of filo pastry and cut into strips. Put a spoonful of the mixture in the centre of the dough and some mascarpone and tarragon leaves on top. Fold the dough to create various shapes. To give the samosas a 'shine', glaze with some butter and cook for 10 minutes on a moderate heat.

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