http___www.keceljica.com_glavno-jelo_pite_namaz-od-sampinjona-s-vinom__1.xml
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INGREDIENTS - 1 tablespoon olive oil - 1 onion, finely chopped - 2 garlic cloves, crushed - 2 teaspoons ground cumin - 1 teaspoon garam masala - 1 teaspoon turmeric - 1 teaspoon caster sugar - 2 teaspoons salt - 500g lean lamb mince - 1/4 cup water - 2 tablespoons lemon juice - 1/2 cup frozen peas - 1/4 cup parsley, chopped - 4 sheets puff pastry - 1 egg, beaten - mango chutney, to serve COOKING DIRECTIONS Cook for 3 minutes. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add water, juice and peas. Bring to the boil. Reduce heat and simmer, uncovered, for 8 minutes or until liquid evaporates. Stir through parsley. Cool completely. Preheat oven to 200°C. Line 2 baking trays with baking paper. Cut 9 x 8cm circles from each sheet of pastry. Place a spoonful of lamb mixture into centre of each circle. Brush edges with water. Fold circles in half. Pinch and roll edges over to seal. Place onto trays. Brush samosas with beaten egg. Bake for 20 to 25 minutes, swapping trays after 10 minutes, or until puffed and golden. Serve with chutney.
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Priprema: Očišćene i oprane šampinjone narezati na listiće. Na ulju kratko popeći nasjeckani luk i dodati pripremljene šampinjone. Dodati vegetu, nasjeckani bijeli luk, biber i vino. Šampinjone pirjati u vlastitom soku dok ne ispari sva tekućina. Tako pripremljene šampinjone usitniti u električnoj sjeckalici i staviti u dublju zdjelu. Dodati omekšali maslac, limunov sok, narezani vlasac i peršin. Sve dobro izmiješati i ohladiti. - 1 kg šampinjona - 3 žlice ulja - 150 g luka - 1 kašika vegete - 2 češnja bijelog luka - biber - 50 ml bijelog vina - 70 g maslaca - 2-3 kašike limunova soka - 1 vezica vlasca - 1-2 kašike nasjeckanog peršuna