DAILY DINNERS

For the pastry, use your fingertips to rub the flour, cumin seeds, 1 tsp salt and butter together until it resembles breadcrumbs. Add the egg yolk and buttermilk, and gradually add up to 200ml water until it forms a dough. The dough will be quite wet. Knead a few times until it's smooth. Wrap in cling film and chill for an hour.

Heat the oven to 220C/ Fan 200C/ Gas 7. To make the filling. mix all the ingredients, except the parsley, together with 1 tsp salt.

Remove the pastry from the fridge and turn onto a floured surface. Cut the dough into three. Roll each piece out to 5 mm thick, cutting 8 x 8 circles from each and put on baking trays so you have 24 in total.

Take a small teaspoon of the meat mixture and put in the centre of a dough circle. Fold the edges into the centre and pinch the corners together to create a diamond shape, leaving some of the stuffing exposed. Brush the pastry edges with beaten egg yolk and bake for 12-15 mins until golden and crisp.

Scatter with parsley to serve.