Filo pastry is used to make samosas. You should be able find it in your local supermarket, either fresh in the refrigerated section, or frozen (but defrost it well before you start).

The pastry I usually buy is 200g (7oz) for about 20 sheets, and each sheet is roughly 20cm × 15cm (8" × 6"). If you have a local oriental shop then spring roll pastry will do the job just as well. You can also make it yourself. If you’re completely mad.

When handling filo pastry, keep it well wrapped or cover with a damp cloth to avoid drying. Dry pastry is brittle and difficult to handle.