Heat a little butter and oil in a saucepan and fry the onion until translucent. Stir in the masala and turmeric, cook briefly until fragrant.

Mix in the meat and fry gently until lightly sealed.  Mix together with the crumbs, milk, lemon zet and juice, egg, salt, pepper, apricots, apple, sultanas and stock and mix in.

Cover and cook over very low heat for about one hour until the meat is tender, stirring occationally. Check the seasoning and adjust if necessary.  Allow to cool completely.  Refrigerate overnight if necessary

Cut filo pastry into three strips. Place about 20ml of the filling at end of each strip and brush pastry with egg white.  Fold pastry over the filling diagonal and continue to fold until you reach the end of the pastry.  Press edges firmly with your fingers to seal.  Continue until all the pastry and filling have been used up. Layering the samosas on a tray interleaved with waxed paper as you go.

Deep fry the samosas in hot oil until crips and golden.  Drain on kitchen paper.  Serve warm.