Wild Mushroom Samosas

Wild Mushroom Samosas from Anecdotes and Apple Cores

First. Thanks everyone who voted for Ryan in the American Made Contest and participated in our giveaway last week! I’m happy to announce that Marta, from What Should I Eat For Breakfast, will soon receive a lovely Fox pendant of her own. To make this even more special, Marta lives in Berlin, which means that one of Ryan’s pendants will make a cross-Atlantic journey. Be brave little Fox!

Second. Cameras. Mine broke over the weekend…in the midst of a rather extensive project. And so I had to buy a new one. A Nikon 7000d. I’m already quite happy with the body and look forward to buying a few nice lenses over the next year. Cameras are expensive though, so Ryan and I will be watching our budget closely this next month to compensate for my expensive new accessory.


Third. Lucille. Can I really go an entire blog post without mentioning Lucy? She spent the weekend largely with daddy so I could work on shooting a series of recipes. She’s vocalizing more than ever, and as I type I can hear her squealing in the living room. How amazing it must be to hear your child’s first words! And yes, Lucy definitely made the camera purchase easier. There are countless moments I want to capture over the next few years.

Wild Mushroom Samosas from Anecdotes and Apple Cores

And Lastly. These wild mushroom samosas. I made these on Sunday morning, and our house smelled of butter and curry for the rest of the day. We dipped these bite-sized samosas into a simple sauce made of Greek yogurt and Mango chutney. They were a perfect mid-day meal for Ryan and me, but could also be enjoyed as an appetizer for a dinner party. What a I love about this recipe is that it calls for pie dough. You can make your own, or, if you’re busy, you can purchase pre-made dough from the grocery store (guess what this new mama did?) I also liked that these samosas are baked not fried. Not only are the healthier but the clean-up is far easier too.

I hope everyone has a relaxing Monday (and if you live in the States…Happy Labor Day!) Tune back in on Wednesday to see another round of family pictures.

Wild Mushroom Samosas from Anecdotes and Apple Cores

Wild Mushroom Samosas

1 medium red potato, cut into 1/4-inch cubes (about 3/4 cup)

2/3 cup frozen petite peas, slightly thawed

3 tablespoons butter

1 small onion, chopped (about 3/4 cup)

2 cloves garlic, minced

1 tablespoon Curry Powder

1 package (10 ounces) cremini (baby bella) mushrooms, coarsely chopped

1/3 cup finely chopped plum tomato

1/3 cup reduced fat sour cream

1 tablespoon flour

1/2 teaspoon sugar

2 packages (14.1 ounces each) refrigerated pie crusts (4 crusts)

Curried Mango Dipping Sauce:

1/2 cup plain Greek-style yogurt

1/4 cup mango chutney

1/2 teaspoon Curry Powder

Preheat oven to 375°F. Bring potatoes and water to cover to boil in large saucepan on high heat. Reduce heat to low; cover and cook 5 minutes or until tender. Add peas; cook 30 seconds. Drain well. Set aside.

Melt butter in same saucepan on medium heat. Add onion and garlic; cook and stir 3 minutes or until tender. Add curry powder; cook and stir 1 minute or until fragrant. Add mushrooms; cook and stir 5 minutes or until tender. Stir in tomato and potatoes and peas. Mix sour cream, flour and sugar in small bowl. Add to pan; stir gently until well blended. Set aside.

On lightly floured surface, roll each crust into 12-inch circle. Using 3 1/2-inch round cutter, cut each into 8 rounds for a total of 32 rounds. If necessary, gather scraps to roll and form rounds. Spoon about 1 tablespoon of filling onto half of each round. Moisten edge with water. Fold in half; press edge with a fork to seal. Place 1 inch apart on ungreased baking sheets. Make small slits on top with small knife or kitchen shears.

Bake 20 to 22 minutes or until lightly browned. For the Curried Mango Dipping Sauce, mix all ingredients until well blended. Serve samosas with Dipping Sauce.


Anecdotes and Apple Cores

43 thoughts on “Wild Mushroom Samosas

  1. Krista

    I’m so glad you were able to replace your camera! That is wonderful. :-) Samosas are so delicious and I love the sauce you made for dipping. That sounds so light, creamy, and lovely. :-)

  2. Samina | The Cupcake Confession

    yummmmmm!!! Samosas are my favorite! We eat these almost everyday in Mumbai and the fact that you’ve baked them instead of frying is sooooo cool! Also, that dip looks DELISH!!! Congrats on your new camera and hope you post more amazing pictures of Lucy! :) :)

  3. Jessie

    I’m sorry to hear about your camera – but yay for a new one! :) You need to have a camera with Lucy around! In fact, I used that excuse when I got my nice camera, and we don’t have our little ones yet. Just planning ahead, I say 😉

    These mushroom samosas look delicious, especially with the mango dipping sauce! I love the aroma of pastries and curry, so I know these would be a hit :)

  4. Eileen

    This is the kind of recipe I’d make in a big double batch and stash in the freezer–I live with a mushroom-hater, but these guys would make perfect instant lunches for me! I love the idea of sweet & spicy mango sauce too.

  5. Kathy

    Congrats to Marta and good luck with your new camera!
    Your Samosas look so fantastic! Absolutely drool worthy! Have a great day, Monet!

  6. Jeannie

    I never use a camera to take my photos, just my iphone lol! My son made some potato curry samosas for lunch last weekend too! They were delicious but your look better! and of course much healthier since they were baked ones.

  7. Consuelo @ Honey & Figs

    These look fantastic and utterly delicious, and I love that they’re baked instead of fried!
    Congrats on the new camera, I’m sure it’ll make your photography (even) more amazing!
    Have a nice day! 😀

  8. kitchen flavours

    Hi Monet,
    Your curry samosas look so good! Would be great with a cup of tea! We love eating samosas.
    Congratulations to Marta!
    And Congratulations to you too, for being the proud owner of a new camera! I’m so jealous! Haha, I really do need a new one!
    I bet Lucy will be ever so happy to pose for mommy! Looking forward to more of Lucy’s adorable photos!

  9. Ashley

    Ooo these sound amazing Monet! I love the sound of that mango chutney dipping sauce too! I hear ya on the camera … they are so expensive! But I adore mine (well, now that I know how to use it!) and definitely think it’s worth it : )

  10. The Mom Chef ~ Taking on Magazines One Recipe at a Time

    I adore listening to Dudette and Hubby when they’re together. That’ll never end, Monet. The talking, however, it may be something to hear your baby’s first words, but after that, you’ll wish that kids had been built with an off switch. Trust me. :)

    I’m loving the idea of these samosas as well, and especially the part about sitting across the table from Hubby and eating them together. I love that.

  11. Becky

    I have never had samosas, but love the spice flavors. I’ll ve trying these soon, These wouls make a great appetizer.

    Congrats on the new camera. You need a good camera to take all those pics of your beautiful daughter.

  12. CCU

    These samosas look magic my friend, so bursting with delicious flavours 😀
    Aww, perfect timing for a new camera!

    Choc Chip Uru

  13. Eileen

    Monet, I know as a new mother you will thoroughly enjoy your new camera. Oh, and as a blogger too – lol… These samosas look so tasty. Congratulations Marta!

  14. sallybr

    I was in Brazil during Labor Day, visiting family and colleagues from my former university

    I am trying to catch up on the blogosphere, and was glad to find so many delicious posts from your site waiting for me!

    not sure how you find the energy to do it all, but you know what? That’s what makes life so cool, the desire to do things, and find ways to get there… awesome!

  15. Catherine

    Dear Monet, The samosas are wonderful mid-day treats. The dipping sauce sounds good too.
    Sorry that your camera broke, it is an expensive item to replace, but it could not happen at a more perfect time with all the pictures you will be taking.
    Blessings dearest and hugs, Catherine xo

  16. kadi

    YUM. I made these tonight, but alas, when I opened my fresh package of mushrooms they had gone bad, so I improvised and used roasted corn! I think it worked well! :) I also made my first (be proud please) pie crust that actually stuck together (I seriously have tried dozens of times and just never could do it!) Im a dork I know. Thanks for posting this, it is going into my treasury of recipes for sure! xoxo

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