Cremini Mushroom + Walnut Samosas
Masaruma AkharΕta Samose
Why This Recipe Works
Earthy mushrooms and ground walnuts create a smoky, addictive filling that rivals any meat version. Ensure the mixture is cooked until dry to keep the delicate filo pastry perfectly crisp.
Instructions
Pulse the walnuts in a processor until finely ground. Separately, pulse the mushrooms until they are the size of peas.
Heat oil in a large pan and add the mustard, cumin, and nigella seeds. When the seeds begin to dance and pop, add the onion and cook for 10 minutes until soft and golden.
Stir in the chiles, ginger, and garlic for 5 minutes until the onion looks like dark jewels, then add the mushrooms. Cook for 15 minutes, stirring until almost all the moisture has evaporated so the samosas won't be soggy.
Fold in the ground walnuts and cook for another 3 minutes, then let the mixture cool completely. To assemble, layer two sheets of filo dough with melted butter and cut into long strips.
Fold a strip into a cone, fill with the mushroom mixture, and continue folding in a triangle pattern until sealed. Brush with butter, sprinkle with seeds, and bake at 400Β°F for 15 minutes until golden and shattering.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate baked samosas for up to 3 days. For best results, reheat in the oven to maintain crispness.
Can I make this ahead of time?
The mushroom-walnut filling can be made up to 2 days in advance and stored in the refrigerator. Assemble and bake just before serving.
