Mix the Veetee rice, peas, coriander and chilli together in a bowl.

Open the packet of filo pastry and cut into strips about 6cm wide and about 24cm long - the short edge of most ready made brands is about the right length. Cover the pastry that you are not working with with a damp tea towel to keep it from drying out and cracking.

Take one strip of filo and brush it with melted butter, put a teaspoon of the rice mix onto the pastry and fold it up into a triangle shape, following the photos below. Add some extra butter to stick the flap down.

Carefully place the finished samosa onto a baking tray.

Once you have finished folding brush all the samosas with melted butter, turn them over and brush with butter again.

Bake at 180C fan / 200C / Gas 6 for 15 - 20 minutes until golden brown and crisp.

Sprinkle the chopped cucumber with salt to draw out some of the liquid and leave in a sieve for 10 minutes.

Mix all the other ingredients together, add extra chopped chilli and curry powder is desired.

Place the cucumber onto a clean tea towel and give it a really good squeeze to dry out the cucumber out a little.

Stir the cucumber into the yoghurt dip.

Serve immediately with the freshly baked samosas.