Mini Mushroom Samosas

August 4, 2018

I’m here to proclaim my love for mushrooms once again. They’re delicious and there is so much that can be done with them. This is one of the three different recipes I thought of when I decided to do my own take on mushrooms. This one is a bit innovative and every bit as delicious. Make these Mini Mushroom Samosas for the perfect, crunchy and creamy snack.


For the pastry in this recipe I’ve used Puff pastry or Filo pastry. You can go the traditional route and make your own dough at home if you want. Puff pastry, however, has a sweeter taste that balances well with the heaviness of the filling. The crispiness of the puff pastry also makes it a winner if you want to bake the mushroom samosas. Also, won’t be lying here, is an easy option for the lazy ones like me.


Mushroom Samosas with Dips



All you need to do is make the stuffing, fold your samosas and put them in the oven.



  • One sheet Puff Pastry (10”x 15”)
  • 200g Mushrooms
  • 1 Red onion
  • 4 Garlic cloves
  • ¼ cup Heavy cream
  • ¼ cup Mozarella
  • ¼ teaspoon Rosemary
  • ¼ teaspoon Sage
  • ¼ Thyme
  • 2 tablespoons Olive oil
  • Salt and Pepper to taste
  • 1 egg



  1. Slice your mushrooms, red onion and garlic cloves. Heat the olive oil in the pan and saute the onion.
  2. When the onion are soft and slightly golden, add the garlic. Fry for a minute and then add the mushrooms. Add the rosemary, sage, thyme, salt and pepper.
  3. Fry the mushrooms until they are soft and have released their moisture.
  4. Take the mushrooms out of the pan and put add it in a bowl with the cream and the cheese. You can always add more cheese if you want.
  5. Take the puff pastry and spread out the sheet. Cut out 12 oval semicircles of approximately 3-4 inches in diameter. It is essential that the wrap is oval because that is what helps you fold the samosa properly.
  6. Apply water to the straight edge of the pastry and fold it over so that you have a cone. Fill each samosa with a spoonful of the filling and then fold it close. If my words are not making sense to you, then follow the instructions from this video (jump to 6:10).
  7. Once your mushroom samosas are wrapped up, crack the egg in a small bowl and whisk it. Take a brush and apply the egg all over the samosas. This will make the skin crisp and brown.
  8. Preheat the oven to 200°C. Line your samosas on the baking tray and bake them for 20-25 minutes. Leave in a little longer if you want them to brown more.


Let them rest for 20 minutes and you have the beautiful mushroom samosas. You can make an easy dip to go with the samosas. Add some cream, salt, pepper, finely sliced red onion and lemon in a bowl and it’s ready to be devoured.


Mushroom Samosas with Cream Dip and Gunpowder Chutney


If you like the recipe, don’t forget to share the love.


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