Caspar’s Potato & Pea Phyllo Samosa Triangles
Ingredients
- 2 large Yukon Gold potatoes in ½ inch cubes (about 5 cups)
- 1 ½ teaspoons salt divided
- 1 medium onion chopped (about 1 cup)
- ½ teaspoon garam masala Indian spice blend
- ½ teaspoon dried cumin
- ½ teaspoon dried coriander
- 2 Tablespoons vegetable oil
- ¼ cup frozen peas
- About 6 prepared phyllo dough sheets thawed (1/6 of the box)
- 4 Tablespoons unsalted butter melted
- Mango chutney for serving
Instructions
- Preheat the oven to 400° F. Chop the potatoes (no need to peel), and place them in a small saucepan. Cover with water to an inch over the potatoes, add 1 teaspoon salt, and bring to a boil. Cook until the pieces can be pierced by a fork, about 15 minutes. Drain.
- Heat oil in a large skillet. Add the onions, ½ teaspoon salt, garam masala, cumin, and coriander. Cook over medium-high heat until browned, about 7 minutes. Add the potatoes and peas and cook, stirring, until hot through, about 3 minutes.
- Open one sleeve of phyllo pastry sheets and unroll it on the plastic. Separate one sheet from the stack and place it on a clean, dry work surface. Gently brush the entire sheet (one side) with melted butter using straight, vertical strokes. Place a second sheet on top and repeat. Cut the sheet into 4 strips, crosswise (make the cut in the shorter direction). Place 1 heaping Tablespoon of filling in the center top third of the strip. Fold one corner diagonally over the filling, overlapping the edge. Tuck the overlapped edge over, then fold the longer edge over to create a triangle shape, tucking any overlapping edges. Place the samosa on a parchment-lined baking sheet with the tucked edges down. Brush the outside with more butter. Repeat with the rest of the strips, and the rest of the sheets, until the filling is gone.
- Nota bene: Phyllo pastry is delicate, and kind of scary, but these do NOT have to be perfect to be great. I let the kids help. If one sheet rips, the sheet on top of it acts as a patch. Just try to get them vaguely triangle-shaped with all the filling enclosed. Then bake them and they will be DELICIOUS. The rest of the phyllo dough can be repacked and refrozen for another day.
- Bake until golden brown, about 20 minutes, rotating the baking sheets in the oven to keep them evenly browning. Serve with prepared mango chutney.
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