Name: Easy baked mushroom and beef samosas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 18 servings
Cuisine: Bake
Ingredients: 1 onion finely chopped; 4 Tbs fresh chillies 573; salt; 2 Tbs garlic and ginger paste; 3 Tbs garam masala; 1 Tbs curry powder medium; 250 g beef mince; 250 g mushrooms white; 2 Tbs chutney; 250 g phyllo pastry; 50 g butter melted; 160 ml yoghurt; 1/2 Tbs mint sauce

Recipe Disclaimer

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Ingredients (13)

1	onion — finely chopped
4 Tbs	fresh chillies — 573
	salt
2 Tbs	garlic and ginger paste
3 Tbs	garam masala
1 Tbs	curry powder — medium
250 g	beef mince
250 g	mushrooms — white
2 Tbs	chutney
250 g	phyllo pastry
50 g	butter — melted

DIP:

160 ml	yoghurt
1/2 Tbs	mint — sauce

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Method:

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. To see more recipes, please click here.

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