- 2 x 170g cans Lucky Star Tuna, drained
- Vegetable oil, for frying
- 1 large onion, peeled and sliced
- 2 cloves fresh garlic, chopped
- 250g button mushrooms, sliced
- 1 cup (250 ml) fresh cream
- 1 handful fresh parsley, finely chopped
- 250g feta cheese, drained, crumbled
- Salt and black pepper, to taste
- 1 x 500 g box phyllo pastry, defrosted
- 100 g butter, melted
- Sesame seeds
- ½ English cucumber, grated
- 1 cup (250 ml) plain yoghurt
- 2 sprigs fresh mint, stalk removed and leaves sliced
- ½ tsp (2.5 ml) ground cumin
- Pinch cayenne pepper (optional)
Samoosas: Heat a little oil in a saucepan and add onion and garlic.
Fry over a medium heat until softened and golden.
Add the mushrooms and brown slightly.
Stir in the cream and parsley and allow to bubble and thicken for a minute or two.
Remove from heat and stir in the feta cheese and tuna.
Season with salt and pepper. Set aside to cool.
Preheat the oven to 180°C and line a baking tray with greaseproof paper.
Brush one sheet of phyllo pastry with butter and place another sheet on top.
Cut into four equal strips.
Place a spoonful of filling at one end of each strip, brush the pastry with butter, fold the pastry over the filling on the diagonal and continue folding to the end of the pastry strip.
Repeat until all the mixture is used up.
Place the triangles onto the baking tray.
Brush with butter and sprinkle with sesame seeds.
Bake for 15 - 20 minutes until golden.
Wrap the grated cucumber in a tea towel and squeeze out any excess water.
Mix together the drained cucumber, yoghurt, mint, cumin and cayenne pepper (if using) and chill for an hour or two.
Serve the samoosas warm with the cucumber raita.