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I’m not a fan of deep frying, preferring to bake these these Samosas or parcels in the oven. I know that this is not authentic for a samosa, but whatever you want to call them the crispy pastry with a lightly spiced mushroom filling is delicious.

For 8 samosas

1/2 onion – sliced

1 clove garlic – finely chopped

olive oil or butter for frying

300 grams oyster mushrooms

seeds of 8 cardamom pods – ground


1/2 teaspoon black pepper

juice of 1/2 small lime

8 sheets filo pastry

oil or melted butter for brushing on to the pastry

Heat a tablespoon of oil in a frying pan and add the sliced onions and chopped garlic. Fry gently until translucent.

Rip the mushrooms into strips and add to the frying pan.

Season with the cardamom, salt and pepper.

Cover and cook slowly, stirring from time to time, until the mushrooms are cooked. Let cool for 10 minutes.

Lay out a sheet of pastry and brush with oil or butter. Fold the top third lengthways over and brush this with fat. Fold the bottom third over and brush with fat. Turn the whole piece over so that the unbrushed third is uppermost.

Add a spoonful or two of the mushroom mix as below and fold the pastry first diagonally and then vertically until the filling is within a neat parcel.

Place all the parcels on a baking sheet and bake for 15-20 minutes in a medium hot oven. 130 C in a fan oven, so around 140 C in a conventional oven.

I served mine with Steamed Broccoli and Cabbage with Whole Spices – recipe to follow – and a Tomato and Coriander Salad.