Salty Cheese and Spinach Pastries

For the dough: put the dry ingredients into a mixing bowl and mix thoroughly.

Add the butter, shortening, vinegar and yoghurt. Using a pastry cutter or 2 knives, cut the wet ingredients into the dry until you can mould the mixture with your hands. If the dough is too wet add more cornflour; if the dough is too dry and begins to crack, create a well in the centre of the dough and add a little water.

Form the dough into a ball, wrap in cling film and chill for at least 1 hour.

Generously dust a surface with cornflour and place the dough on top. Dust the top of the dough with cornflour and roll out very thinly.

Lift the dough from underneath with a sharp knife; dust the surface again and turn the dough over. Cut into triangles.

Brush some egg white on the inside edges of one side of the dough - this will help keep it sealed once closed.

Heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.

For the feta spinach filling: mash together all the ingredients.

For the fig and walnut filling: put the cream cheese, orange zest, juice, sugar and cinnamon in a food processor and blend until combined.

Add the figs and walnuts and process until textured and chunky.

In one half of a triangle, near a corner, add a little filling; fold the other side over the top of the filling creating a triangle shape and press the edges to seal.

Place the samosas on the baking tray and brush with oil. Bake for about 20 minutes until crisp and golden.