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Mushroom and walnut samosas served on a plate
Crispy samosas with a savory mushroom-walnut filling

Crispy Mushroom and Walnut Samosas

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Appetizers
An exciting meeting of textures: the soft, sautéed mushrooms and the crunchy walnuts marry perfectly inside a crispy pastry shell. The richness of the walnuts and the earthy flavor of the mushrooms complement each other, offering a "meaty" experience without any meat. This recipe is a great example of how simple ingredients can be transformed into a sophisticated, autumn-inspired appetizer.
🕒 Prep Time 25 mins
🍳 Cook Time 20 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 285 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Food processor or knife - for chopping walnuts and mushrooms
  • Skillet - for sautéing the filling
  • Pastry brush - for glazing
  • Baking sheet - for baking

Allergen Information

⚠️ Wheat
⚠️ Tree Nuts

Instructions

1 ✓

Clean the mushrooms and chop them very finely. Roughly crush the walnuts with your hands or chop with a knife.

Tip: Wipe mushrooms clean, do not wash. For the walnuts, leaving some larger pieces adds a nice crunch.
2 ✓

Finely mince the onion and garlic. Sauté the onion in olive oil until translucent.

Tip: The onion should be soft and glassy, not browned.
3 ✓

Add the mushrooms, salt, and pepper, and sauté until all liquid evaporates and they fry in their own fat.

Tip: This step concentrates the flavors (umami).
4 ✓

Remove from heat, stir in the walnuts and chopped parsley. Let it cool completely.

Tip: No need to toast the walnuts in the pan; they keep their fresh flavor better this way.
5 ✓

Cut the phyllo sheets into strips. Place a spoonful of filling in the corner and fold into a triangle flag-style. Seal the end with water.

Tip: Use a double layer of phyllo dough for strength.
6 ✓

Place on a baking sheet and brush the tops with oil.

Tip: The oil helps them brown in the oven.
7 ✓

Bake at 400°F (200°C) for 15-20 minutes until golden brown.

Tip: You can flip them halfway through baking.

Recipe FAQ

The filling turned out too dry.
Walnuts can absorb moisture. If it's too dry, stir in a little olive oil or a spoonful of cream cheese at the end.
The walnuts taste bitter.
Walnut skins can become bitter if burned. Since they won't roast further inside the filling, just ensure you don't over-toast them beforehand if pre-toasting.

Ingredients

  • 8 oz Button Mushrooms
  • 2/3 cup Walnut Halves
  • 1 medium Yellow Onion
  • 2 cloves Garlic
  • 2 tbsp Olive Oil
  • 1/2 tsp Ground Black Pepper
  • 1 tsp Salt
  • 1 tbsp Fresh Parsley
  • 10 sheets Phyllo Dough (or Samosa Wrappers)
  • 2 tbsp Water (for sealing)
  • 1 tbsp Olive Oil (for brushing)