Mushroom samosas

Name: Mushroom samosas
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 1/2 cm (1 in) piece root ginger; 125 g (4oz) onion; 3 clv garlic; 2 tbsp. natural yoghurt; 225 g (8oz) button mushroom; 125 g (4oz) potato; 25 g (1oz) butter; 1 tsp. cumin seed; 1/2 tsp turmeric; pinches pinch of cayenne pepper; salt and ground black pepper; 125 g (4oz) frozen petit pois; 2 tbsp. chopped fresh coriander; about 300 g filo pastry; oil for brushing

This triple-tested mushroom samosas is an authentic Indian dish, perfect for entertains your guests in a dinner party.

By The GH Kitchen TeamPublished: 25 March 1996

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Yields:

Prep Time:

40 mins

Cook Time:

50 mins

Total Time:

1 hr 30 mins

Ingredients

2 1/2 cm (1 in) piece root ginger
125 g (4oz) onion
3 clv garlic
2 Tbsp. natural yoghurt
225 g (8oz) button mushroom
125 g (4oz) potato
25 g (1oz) butter
1 tsp. cumin seed
1/2 tsp turmeric
pinches pinch of cayenne pepper
salt and ground black pepper
125 g (4oz) frozen petit pois
2 Tbsp. chopped fresh coriander
about 300 g filo pastry
oil for brushing

Directions

1. Step 1
  Finely chop the ginger and onion. Combine the ginger and crushed garlic with the yogurt and set aside. Roughly chop the mushrooms; finely dice the potato.
2. Step 2
  Heat the butter in a medium-size saucepan. Add the onion and cook for 5-7min or until soft. Add the spices and cook for 30 seconds. Add the mushrooms and cook over a high heat, stirring, for 2min or until all the liquid has evaporated. Add the yogurt mixture, potatoes and 150ml (5fl oz) water. Bring to the boil. Cover and simmer, stirring occasionally, for 25-30min or until the potatoes are cooked and nearly all the liquid has been absorbed. Add the peas 5min before the end. Set aside to cool, add the coriander and season.
3. Step 3
  Cut the filo into rectangles 30.5x12.5cm (12x5in). Keep covered. Brush a rectangle lightly with oil, fold in half lengthways to form a strip 6.5cm (21/2in) wide and brush again with oil. Place about 10ml (2 level tsp) of the potato mixture in the bottom left-hand corner, fold the filo over to form a triangle and continue to fold until the filling is enclosed in several layers. Brush with oil. Repeat with the remaining filling and filo. Cook at 200°C (400°F) mark 6 for 10min or until a deep golden brown.
  
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Mushroom samosas tip

Allow to cool a little before serving, as the filling becomes very hot.

Per Serving:

Calories: 350

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time