Photo of Mini Venison Samosas with Mango Chutney by WW

Mini Venison Samosas with Mango Chutney

Points® value
Total Time
25 min
10 min
15 min
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.


Light butter

1 tsp(s)

Ground ginger

4 tsp(s)

Minced garlic

2 tsp(s)

Minced onion

½ cup(s)

Kosher salt

2 tsp(s)

Garam masala

1½ pinch(es)

Curry powder

1½ tsp(s)

Cumin seeds

1½ tsp(s)

Uncooked venison (deer)

450 gm

Mango chutney

2 tbsp(s)


¼ cup(s)

Frozen peas and carrots

½ cup(s)

Plain lowfat Greek yogurt

¼ cup(s)


¼ cup(s), minced

Mini phyllo shells

6 oz, (3 packages)Mango Chutney Topping

Mango chutney

3 tbsp(s)


4 small, minced fresh

Peppermint leaves

2 tbsp(s), minced fresh


  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.


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.