Mushroom and Walnut Samosas
The combination of walnuts and mushrooms is nothing new in the culinary world – the umami-rich mushrooms are perfectly complemented by the slightly sweet, oily character of walnuts. This recipe combines the traditions of Indian samosas with familiar ingredients from Hungarian cuisine. On an autumn afternoon, when you can already feel the cool scents in the air, this samosa can be the perfect accompaniment to a warm tea or a conversation with friends. The crispy pastry reveals a rich filling with every bite, which can be served with a garlic-yogurt dip. Tip: try adding a little nutmeg for an even spicier experience.
Ingredients for this recipe
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Preparation Steps
1
Clean the mushrooms and chop them very finely. Roughly chop the walnuts using a knife or food processor. Tip: If the walnuts are chopped too finely, they will become soggy. For a more crispy texture, leave them slightly chunky.
2
Finely dice the onion and garlic, then sauté them in olive oil in a skillet over medium heat until softened. Add the mushrooms, salt, and pepper. Cook over medium heat until the excess moisture has evaporated (approximately 8-10 minutes).
3
Once the mushrooms are browned and no longer releasing liquid, add the chopped walnuts and fresh parsley. Stir to combine, then remove from the heat and let it cool completely. Tip: Toast the walnuts lightly in a dry pan before adding them to enhance their flavor.
4
Cut the filo pastry sheets into long strips. Place a tablespoon of filling at one end of each strip, then fold it up into a triangular shape. Seal the edges with a little water.
5
Place the filled samosas on a baking sheet lined with parchment paper. Brush the tops with a little oil, then bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until golden brown and crispy. Tip: Flip them halfway through baking to ensure they cook evenly.
