desiccated coconut - 75 gms
light soft brown sugar - 45 gms
unroasted shelled cashews lightly crushed - 30 gms
rolling pin
seedless raisins - 30 gms
evaporated milk - 250 ml
ground nutmeg - 1/2 tbsp
ground cinnamon - 1/2 tbsp
filo pastry 12 sheets
sunflower oil or melted butter over the pastry - 1 tbsp

Put the coconut, sugar, cashews, raisins and evaporated milk into a small, heavy-based saucepan and pace over a medium heat. Stir and mix the ingredients thoroughly and as soon as the milk starts bubbling reduce the heat to low. Cook uncovered until the coconut has absorbed all the milk, about 8-10 minutes. Stir frequently. Remove the pan from the heat and stir in the nutmeg and cinnamon. Allow to become cold. Divide into 12 equal portions. Pre-heat the oven to 180 C (350 F/gas mark 4). Line a baking sheet with greased greaseproof paper or non-stick baking parchment. Place a sheet of filo pastry on a baking board and brush well with oil or butter. Fold the pastry in half lengthways. Brush with oil or butter again and fold it width ways. Place a portion of filling on one half of the pastry and fold the other half over it. Seal the edges with cold water. Press the edges with a fork and trim with a pair of scissors.
Place the samosa on the prepared baking sheet and brush liberally with oil or melted butter. Bake in the centre of the oven for 20-25 minutes or so until the samosas are golden brown.

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