Actress and foodie Kate Liquorish ( loves to cook, and I love to make her recipes! Her Easy Baked Mushroom and Beef Samosas are a failsafe crowd-pleaser. Not to mention easy to prep ahead and loaded with delicious fresh mushroom umami-ness. You won’t be able to stop at just one – consider yourself warned.



Easy Baked Mushroom and Beef Samosas

Makes 16-18



1 Onion (finely chopped)

4 Tbsp Olive oil


2 Tbsp Ready Crushed Ginger and Garlic

3 Tbsp Garam Masala

1 Tbsp Medium Curry Powder

250g Beef mince

250g White Mushrooms

2 Tbsp Chutney

250g Phyllo Pastry

50g Butter (melted)



160ml Yoghurt

½ Tbsp Mint sauce



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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