Beef and Apple Samosas with Apple Chutney Dip

Makes 45 mini samosas

Variety Tip: Use Ontario Ambrosia, Empire or Honeycrisp apples


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
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


Samosa Filling:

  1. Preheat oven to 375°F (191°C).
  2. In a non-stick skillet heat 1 tsp (5 mL) canola oil over medium-high heat.
  3. Cook apples, peas, carrots and onions for 3 minutes. Stir in curry powder, masala paste, salt and beef and cook for 1 minute.
  4. 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.
  5. Place on a parchment-lined baking sheet and brush with remaining canola oil. Bake for 10 minutes or until golden and crisp.
  6. Serve warm or pack in lunch with ice pack.


  1. In a medium-sized pot over medium-high heat stir together apples, onion, salt, ginger, cider vinegar and honey. Simmer for 5 minutes.
  2. 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