Mini Venison Samosas with Mango Chutney
2
Points®
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(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)
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 shells
6 oz, (3 packages)Mango Chutney Topping
Mango chutney
3 tbsp(s)
Mango
4 small, minced fresh
Peppermint leaves
2 tbsp(s), 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.
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