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Easy baked mushroom and beef samosas

by Undomestikated


These are a deliciously healthy alternative to the fried samosa; baking rather than deep frying and using phyllo pastry instead of samosa pastry, plus using half mushrooms to beef mince means less calories, but even better taste - it's all about #Blendability


For 4


  • 1 Onion Finely chopped
  • 4 tbsp Olive oil
  • salt
  • 2 tbsp Ready Crushed Ginger and Garlic
  • 3 tbsp Garam Masala
  • 1 tbsp Medium Curry Powder
  • 250 grams Beef mince
  • 250 grams White Mushrooms
  • 2 tbsp Chutney
  • 250 grams Phyllo Pastry
  • 50 grams Butter (melted)


  • 160 ml Yoghurt
  • 0.5 tbsp Mint sauce

Easy baked mushroom and beef samosas 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.
    For the minted yoghurt dip – mix the yoghurt and mint sauce together in a small bowl.
    Serve hot or cold with the minted yoghurt dip.
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