With only a few left to share, we’re excited to bring you another entry for the FBC Appetizer Contest! The deadline has passed and the winner will be announced on Friday.
In the meantime, Charmian of The Messy Baker put the Blend & Extend method to good use in these party favourites. Her recipe for Beef and Mushroom Samosas would be a hit at any get-together. Try them yourself at home!
Beef and Mushroom Samosas by The Messy Baker
Prep Time: 45 minutes | Cooking Time: 25 minutes
Makes 16 samosas
1/2 pound mushrooms
1 pound lean ground beef
1 large onion
1 tablespoon canola oil
2 tablespoons grated fresh ginger root
2 tablespoons crushed garlic
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon garam masala
1 teaspoon turmeric
3/4 teaspoon fine sea salt
1/4 to 1/2 teaspoon dried chilli flakes
1/4 cup fresh lemon juice
1/2 cup peas, fresh or frozen
1/2 cup corn, fresh or frozen
1/2 cup chopped fresh cilantro
1 454 g package phyllo, defrosted
1/2 cup canola oil
1 tablespoon black sesame seeds (optional)
Place the mushrooms in a food processor fitted with a steel blade. Pulse until the mushrooms resemble couscous, about 10 pulses. If you don’t have a food processor, mince by hand with a knife. Transfer the minced mushroom to a large bowl and mix with the ground beef.
Peel and quarter the onion before placing it in the food processor. Pulse until minced. Alternatively, the onion can be minced by hand.
In a large skillet, heat the oil over medium-high heat. Cook the onions until soft, about 5 minutes. Add the ginger and garlic and cook 1 minute. Add the cumin, coriander, garam masala, turmeric, salt and dried chilli flakes. Cook 1 minute, stirring constantly to ensure the spices are well distributed.
Add the mushroom/beef combination and cook 5 to 7 minutes or until the beef is no longer pink.
Place the beef mixture in a sieve and allow to drain five minutes to remove excess liquid. Too much moisture in the filling can cause the samosas to burst while cooking. Transfer the strained mixture to a large bowl, stir in the lemon juice, peas, corn and cilantro. Allow to cool. The filling can be covered and refrigerated for up to 3 days.
When you’re ready to wrap the filling, preheat the oven to 350°F.
Unwrap the phyllo and it lay flat. Cover it with a slightly damp tea towel to prevent it from drying out. Remove one sheet, and brush lightly with oil using a pastry brush. Fold in thirds lengthwise so you have a long, narrow strip three layers thick. Place 1/4 cup filling at the bottom of the phyllo strip, about 1/2 inch from the left edge. Fold the bottom right corner over the filling to form a triangle. Fold the filling up the sheet of phyllo, maintaining the triangle form. Place on a baking sheet, brush with more oil and sprinkle with black sesame seeds, if using. Repeat with remaining phyllo and filling.
Bake for 20 to 25 minutes or until the pastry is golden brown. Serve hot as is or with tamarind sauce.
Charmian Christie is a food writer, recipe developer and cookbook author living just outside Ontario’s lush Greenbelt region. The voice behind The Messy Baker, she specializes in approachable, inspiring, from-scratch cooking based in fresh, local ingredients — often from her garden. Her cookbook, The Messy Baker: More than 75 Recipes from a Real Kitchen, (HarperCollins/Rodale 2014) has met with rave reviews from outlets cross the continent, including Oprah.com, Saveur and The Kitchn. The former baking columnist for Recipes.ca, her articles appear in a variety of national publications, including The Globe and Mail, More, Edible Toronto, Canadian Gardening, Relish and Natural Health. She’s also been a judge for the IACP Bert Greene Awards and is a founding member of Taste Canada—The Food Writing Awards.
We can’t wait to announce a winner for our “Appetizer Spotlight” at the Blend & Extend table at the FBC conference in October.