Apple pie samosas

Heat the oven to 200C/fan 180C/gas 6. Put the filo sheets on top of each other and use scissors or a sharp knife to cut them lengthways, leaving 4 long strips of pastry.

Core and quarter the apple, then cut each quarter into 4-5 thin slices.

Lay one filo strip on a clean worksurface, with the length of it running away from you. Brush the bottom edge of the pastry with butter, then the same length up the sides and across again, so you end up with a brushed square of melted butter.

Put 1 tsp of dulce de leche about 3cm from the bottom right corner of the pastry. Sprinkle with a pinch of salt, then put 1/4 of the sliced apple on top. Fold the bottom right hand corner of pastry over the apple to the other side of pastry, forming a triangle. Push the pastry edges together (the size of the filling may prevent perfection at this stage, but don’t worry). Continue folding the triangle over on itself until you have reached the end of the pastry. Brush any excess filo at the end with butter and press onto the triangle to seal it. Put on a baking tray or sheet, with the neatest side facing up.

Repeat three more times, then brush each turnover with butter and sprinkle with granulated sugar. Bake at the top of the oven for 15-20 minutes or until crisp and evenly golden. Leave to cool for 5 minutes, then serve with greek yogurt.