Mushroom & chestnut samosas with tahini dip

Name: Mushroom & chestnut samosas with tahini dip
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Ingredients: ½ x 30g pack Cooks' Ingredients Dried Porcini Mushrooms; 100 g butter; 2 echalion shallots, finely chopped; 2 cloves garlic, crushed; 150 g chestnut mushrooms, sliced; 150 g portabellini mushrooms, sliced; 2 tbsp Madeira or brandy; ½ x 25g pack flat leaf parsley, finely chopped; 100 g whole cooked, peeled chestnuts, roughly chopped; 25 g 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

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

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Vegetarian

Serves6
CourseStarter
Prepare25 mins
Cook35 mins
Total time1 hr

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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 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

Method

Soak the porcini in boiling water for 15 minutes, then drain and chop. Melt 25g of the butter in a large frying pan and gently fry the shallots and garlic for 5 minutes until soft. Add all the mushrooms and cook over a high heat for 3-4 minutes until golden and just tender. Remove from the heat and stir in the Madeira, parsley, chestnuts, pine nuts and seasoning. Leave to cool.
Preheat the oven to 200°C, gas mark 6 and line 2 large baking sheets with parchment. Steam the spinach for 2 minutes until wilted, then squeeze out any water. Melt the remaining butter. Divide the mushrooms and spinach into 12 equal portions.
Lay a clean tea towel on the work surface. Place the stack of pastry sheets with the short end nearest to you. Using scissors, cut the sheets in half lengthways. Take one length of pastry. Brush with butter. Spread 1 tsp of the tomato paste in a circle on the end nearest to you, leaving a 2cm border around it. Top with one portion each of the spinach and mushrooms.
Fold the bottom left corner of pastry over the filling to make a triangle. Then fold the triangle up once, along its top edge. Continue folding in this way, from right to left and visa versa, to make a triangular shape and enclose the filling. Use a little melted butter to stick the seam.
Lift the parcel onto the baking sheet, seam-side down, and brush with more melted butter. Repeat to make a total of 12 parcels. Bake for 18-20 minutes or until golden. Remove from the oven and immediately dust with sumac and cinnamon. Meanwhile, mix the tahini, lemon juice, yogurt and seasoning together. Serve with the samosas.