Photo of Mini Venison Samosas with Mango Chutney by WW

Mini Venison Samosas with Mango Chutney

2
2
2
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
15
Difficulty
Easy
These savory bites are sure to be a hit at your next party! Phyllo shells make an excellent low-point substitute for traditionally fried samosa dough.

Ingredients

Light butter

1 tsp

Ground ginger

4 tsp

Minced garlic

2 tsp

Minced onion

½ cup(s)

Kosher salt

2 tsp

Garam masala

1½ pinch

Curry powder

1½ tsp

Cumin seeds

1½ tsp

Uncooked venison

450 gm

Mango chutney

2 Tbsp

Water

¼ cup(s)

Frozen peas and carrots

½ cup(s)

Plain lowfat Greek yogurt

¼ cup(s)

Cilantro

¼ cup(s), minced

Mini phyllo shell(s)

6 oz, (3 packages)Mango Chutney Topping

Mango chutney

3 Tbsp

Mango(es)

4 small, minced fresh

Mint leaves

2 Tbsp, minced fresh

Instructions

  1. Preheat oven to 350. Melt butter in a medium nonstick saucepan. Add ginger, garlic, onion, salt and spices. Cook on low for 5-6 minutes, stirring often. Add venison and break up with back of spoon to combine with spices. Add 2TB mango chutney, water, and peas, increase heat to medium-high and cook an additional 7-10 minutes or until all water is absorbed and venison is cooked through (breaking up meat into small bits with edge of spatula). Stir in yogurt and cilantro. Spoon mixture evenly into phyllo cups and bake for 7-10 minutes or until shells are crisp. Meanwhile, combine mango chutney topping ingredients in a small bowl. When ready to serve, spoon ½ tsp topping on each samosa.

Notes

Samosa filling and mango chutney can both be made up to 2 days ahead. Just fill shells, then bake and top them when ready to serve.