Blend the mushrooms in a food processor into a fine mushroom ‘mince’.
Sauté the onions in the olive oil with a good pinch of salt until softened.
Add the ginger and garlic as well as the garam masala and curry powder and fry for a minute before adding the beef mince.
Fry, stirring constantly, until the mince has cooked through.
Add the mushroom ‘mince’ and fry until just cooked through.
Add the chutney and a dash more salt if needed and stir through.
Remove from the heat and allow to cool for 15 minutes.
Preheat the oven to 190°C.
Cut the phyllo pastry into strips about 9cm wide. Brush 1 strip with melted butter.
Place a large teaspoon of the filling in the bottom left corner of the strip and fold it over diagonally to form a triangle and continue to fold upwards in this manner until you have a sealed samosa shape.
Repeat until the filling is finished.
Place all the samosas onto a baking tray and bake in the oven for 20 minutes or until golden brown.
Serve hot or cold with the minted yoghurt dip. (For the minted yoghurt dip – mix the yoghurt and mint sauce together in a small bowl.)
Recipe reprinted with permission of Kate Liquorish
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