Cooking time: 35 minutes

Mushroom, Goats Cheese and Honey Samosas

Mushroom, Goats Cheese and Honey Samosas


  • 1 courgette
  • 250g yellow oyster mushrooms
  • 1 aubergine
  • 2 tomatoes
  • 1 onion
  • 1tbsp olive oil
  • 150g goats cheese
  • 1tsp honey
  • ½ bunch fresh parsley
  • Pinch of paprika
  • Salt and pepper
  • 1 packet ready-made filo pastry
  • 1 egg yolk


  1. Wash the vegetables and cut into small pieces.
  2. Heat the olive oil in a large non-stick frying pan over medium heat. Sauté the vegetables for 10 minutes or until cooked through.
  3. Remove from heat and add parsley, paprika, and salt and pepper to taste. Leave to cool.
  4. Meanwhile, unroll the filo pastry. Cut the pastry into long strips, and cover with plastic film and a damp kitchen towel to prevent them from drying out.
  5. Combine the vegetables, crumbled goat's cheese, and honey. Scoop a heaped tablespoon of the vegetable mixture on the edge of the first band of pastry, leaving a 1 inch border. Fold the pastry over diagonally to make a triangle shape. Keep folding until you reach the end of the strip.
  6. Brush the outside of the samosas with egg yolk to seal the edges and brown the outside. Fry in a large non-stick pan for around 2 minutes on each side.

Recipe courtesy of the new Go Grow Mushroom range from Prêt à Pousser.

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