Ingredients
For the Filling:
- 650g mushrooms, quartered
- 130g walnuts
- 2 tbsp sunflower oil
- 1½ tsp black mustard seeds
- 1½ tsp cumin seeds
- 1 tsp nigella seeds
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 3cm fresh ginger, grated
- 1–2 green chillies, finely diced
- ½ tsp sea salt
- ½ tsp black pepper
- 6–8 sheets filo pastry
- 2–3 tbsp olive oil or melted vegan butter (for brushing)
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I've never thought of using walnuts in samosas before - does it give a chunky texture or is it more subtle?
