From the 2011 Atco Blue Flame Kitchen, Holiday Collection.
Phyllo Vegetable Samosas
3 cups cubed peeled russet potatoes
Cook potatoes in boiling salted water until tender.
Meanwhile heat 1/4 c oil in a medium fry pan over medium heat. When the oil is warm, add 1Tbsp curry powder, 1 tsp salt, 1/4 tsp of cumin (my favourite spice in the whole world), 1/8 tsp of red pepper flakes, (and I also add 1/2 tsp of fennel seeds); cook, stirring for 2 minutes. At this point I start using the timer on my microwave so that my timings are accurate. It is very easy for me to get distracted...how about you? Please ignore the fact that I doubled the recipe in these pictures.
Add 1 cup of finally chopped onion and saute until lightly browned, about 10 minutes...set the timer. Then add 1 1/2 finely chopped ginger and 2 cloves of finely chopped garlic; cook, stirring for 1 minute. I think I can handle one minute so don't set the timer.
Add the drained cooked potatoes to the onion mixture. Cook, stirring frequently and mashing the potatoes slightly, until the potatoes are lightly browned, about 8 minutes (set timer). Stir in 1/2 of green peas (I don't bother to thaw them first if frozen), 1/4 c chopped fresh cilantro and juice of 1/2 lemon. Remove from heat and cool to room temperature.
Triangle making time
Brush top of one phyllo sheet with some melted butter. Lay a second phyllo sheet on top and brush with some melted butter. Cut layered phyllo lenghtwise into 4 equal strips. For each strip place about a tablespoon of the potato mixture on. Fold bottom right-hand corner to phyllo diagonally over filling so the bottom edge meets the left-hand edge and forms a triangle. Continue folding triangle diagonally and upward until the end of the phyllo strip is reached. Brush tops with some more melted butter (you get to see why these are so good now don't you).
May be prepared to this point and frozen to enjoy later. If freezing, layer triangles with wax paper in air tight container for up to one month (HAH!).
Bake for 17-20 minutes in 400* oven until golden brown. If frozen, do not thaw before baking; bake for 17-20 minutes or until golden brown. Serve immediately with chutney or a beer.
