Matt Tebbutt served up tasty mincemeat samosas for the festive season on Saturday Kitchen.

The ingredients are: 60g melted butter, 1 pinch freshly grated nutmeg, 1 pinch ground cinnamon, 4 sheets filo pastry, 400g mincemeat and vegetable oil, for deep frying.

To serve: 250ml brandy or rum cream and icing sugar, for dusting.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.