Meera Sodha's Vegan Recipe for Walnut and Mushroom Samosas | The new vegan

Samoussas are synonymous with parties. It's what we Indians eat fresh out of a vat of hot oil, hip-hop ready to hit the dance floor at a wedding. It's what my mom used to fry and pile into a pyramid before my dad's co-workers came through the door for dinner. And that's what my husband Hugh and I have done to feed friends at house parties over the years, alongside a bowl of chutney, a bucket full of ice-cold beers and a side dish. from Mariah Carey and Wham!

Nuts and Mushroom Samosas

This recipe is adapted from the one in Fresh India, my second book. A food processor will make it easier to chop the mushrooms and grind the nuts. Suggestion: coriander chutney.

Preparation 10 minCooking 1 h 45 minServes 21

120g walnuts600g chestnut mushrooms2 tbsp d rapeseed oil ¾ tsp mustard seeds ¾ tsp. cumin seeds ½ tsp. nigella seeds 1 large onion, peeled and diced 4 large garlic cloves, peeled and chopped 2 cm fresh ginger, peeled and grated 2 green chillies, finely chopped 1 tbsp. c. 100g unsalted vegan butter, melted

Place the walnuts in a food processor, grind as finely as possible, then pour into a bowl. Mash mushrooms, add to food processor, chop until pea-sized, and set aside (or chop by hand).

Put the oil in a large skillet over medium heat and, once hot, add the mustard, cumin and nigella seeds. When the seeds begin to squirm in the hot oil, add the onion and sauté, stirring, for about eight minutes, until soft and beginning to brown.

Add the ginger, garlic and chilies, and fry, still stirring, for another five minutes, until the onions look like black jewels. Add the chopped mushrooms - don't worry if they come all the way to the edge of the pan, as they will reduce in size soon enough. Fold the mixture gently for about seven minutes, then add the salt and pepper and cook for another about 15 minutes, until all the liquid has evaporated. there should be only a tiny trace at the bottom of the pan, otherwise you will have soggy samosas. Stir in the ground walnuts, cook, stirring, for three more minutes, then remove from the heat and let cool while you prepare a samosa station.

Heat the oven to 220C (200C fan)/425F/Gas 7 and line two baking sheets with parchment paper.

Unroll a sheet of filo pastry and lay it on a work surface so that the long side is facing you. Lightly brush everything with melted butter, then cover with a second sheet of filo. Cut the stack of sheets in half down the middle from top to bottom, then cut each half horizontally into thirds, so you end up with six strips of about 8½cm x 23cm. Make a triangular cone shape at one end of a strip, place 30g of filling inside, then, working your way along the strip, fold the dough up and over the filling several times, following the original triangular shape. When you get to the end of the strip, stick the last piece on using a little melted butter as glue. Place the samosa on a platter and repeat two more times with four of the remaining filo sheets. When you get to the seventh and final sheet of filo, cut it in half from top to bottom, brush it with butter and lay one half on top of the other. Cut horizontally into three strips as above, fill with remaining filling and fold as before.

Brush both sides of samosas with remaining butter, Arrange them on the baking sheets in a single layer and bake for 15 minutes, until golden brown. Serve with a chutney of your choice.