Beef and Apple Samosas with Apple Chutney Dip
Makes 45 mini samosas
Variety Tip: Use Ontario Ambrosia, Empire or Honeycrisp apples
Ingredients
Samosas | ||
2 tbsp | canola oil, divided | 25 mL |
1 cup | peeled and finely diced Ontario apples* | 250 mL |
1 1/2 cups | frozen peas and carrots | 375 mL |
1 cup | diced onion | 250 mL |
1 tbsp | curry powder | 15 mL |
1 tbsp | masala or curry paste | 15 mL |
1/4 tsp | salt | 1 mL |
1 cup | cooked and pulled beef pot roast | 250 mL |
45 | wonton wrappers | 45 |
Chutney | ||
2 cups | peeled and diced Ontario apples* | 500 mL |
1/2 cup | diced onion | 125 mL |
pinch | each, salt and ground ginger | |
3 tbsp | cider vinegar | 45 mL |
1 tbsp | honey | 15 mL |
1/4 cup | chopped cilantro | 60 mL |
Directions
Samosa Filling:
- Preheat oven to 375°F (191°C).
- In a non-stick skillet heat 1 tsp (5 mL) canola oil over medium-high heat.
- Cook apples, peas, carrots and onions for 3 minutes. Stir in curry powder, masala paste, salt and beef and cook for 1 minute.
- Place 1 tbsp (15 mL) of filling in the centre of each wonton wrapper. Moisten edges of wrapper with water. Fold in half to form triangles and press edges together to seal.
- Place on a parchment-lined baking sheet and brush with remaining canola oil. Bake for 10 minutes or until golden and crisp.
- Serve warm or pack in lunch with ice pack.
Chutney:
- In a medium-sized pot over medium-high heat stir together apples, onion, salt, ginger, cider vinegar and honey. Simmer for 5 minutes.
- Set aside to cool and stir in cilantro if desired.
*See Variety Tip
Nutrition Facts per samosa with chutney: 48 calories; 2 g protein; 1 g fat; 7 g carbohydrate (1 g fibre; 2 g sugars; 0 g added sugars); 54 mg sodium
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