Filo samosas with smoked-salmon, spinach and mascarpone
These filo-wrapped triangles are baked rather than fried. I make 12, but you can create canapé-size versions simply by cutting the filo pastry into narrower strips and filling it with a teaspoon of the smoked-salmon mixture. Folding the parcels is easy, but you can find short videos on the internet if you want to see a demonstration.
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To drink: Dry, rounded whites that aren't too starkly fruity or tangy, such as good Soave, Greco di Tufo, Côtes du Rhône, Chablis, Limoux or Languedoc: Château de Flaugergues Languedoc Blanc 2013, £8.99, Marks & Spencer. Wine details correct at original magazine publication date.
From the January 2015 issue of House & Garden. Recipe by Caroline Barty; photograph by Lennart Weibull; food preparation and styling by Jack Sargeson; table styling by Alexander Breeze; wine recommendations by Joanna Simon.
