Mushroom & chestnut samosas with tahini dip – new recipe
Waitrose and Partners

Mushroom & chestnut samosas with tahini dip

Mixed mushrooms and spinach in filo pastry cases with a tasty tahini dip on the side.

    Vegetarian
  • Serves6
  • CourseStarter
  • Prepare25 mins
  • Cook35 mins
  • Total time1 hr

Ingredients

  • ½ x 30g pack Cooks' Ingredients Dried Porcini Mushrooms
  • 100g butter
  • 2 echalion shallots, finely chopped
  • 2 cloves garlic, crushed
  • 150g chestnut mushrooms, sliced
  • 150g portabellini mushrooms, sliced
  • 2 tbsp Madeira or brandy
  • ½ x 25g pack flat leaf parsley, finely chopped
  • 100g whole cooked, peeled chestnuts, roughly chopped
  • 25g toasted pine nuts
  • 1 x 450g pack spinach, washed
  • 6 sheets filo pastry
  • 4 tbsp sun-dried tomato paste
  • sumac, for dusting
  • ground cinnamon, for dusting
  • 1 tbsp Cooks' Ingredients Tahini
  • 3 tbsp lemon juice (1½ lemons)
  • 3 tbsp 0% fat Greek yogurt