Phyllo Turnover Samosas

[Guest guest]

Phyllo Turnover Samosas

 

1 pound Yellow Finn potatoes, cut into 1/2 -inch dice, about 3 cups

3 tablespoons vegetable or olive oil

salt and pepper

1 large yellow onion, diced, about 2 cups

1 tablespoon minced garlic

1 tablespoon grated fresh ginger

2 jalapeno chiles, seeded and finely chopped

2 teaspoons cumin seeds, toasted and ground

2 teaspoons coriander seeds, toasted and ground

1/2 cup peas, fresh or frozen

1/2 cup water

1 tablespoon fresh lemon juice

2 to 3 tablespoons chopped cilantro

9 sheets frozen phyllo dough, thawed in the refrigerator overnight

1/4 cup unsalted butter, melted and kept warm

 

Preheat the oven to 400 degrees.

Toss the potatoes in a baking dish with 1 1/2 tablespoons of the oil, 1/2

teaspoon of salt and a pinch of pepper. Roast until just tender, about 20

minutes. Remove from the oven. Lower the heat to 375 degrees.

Heat the remaining oil in a large saute pan and add the onion, 1/4 teaspoon salt

and a pinch of pepper. Saute over medium heat until the onion begins to soften,

3 to 4 minutes. Add the garlic, ginger, jalapenos, cumin and coriander, and cook

1 minute more.

Stir in the peas, the potatoes and the water. Lower the heat, cover the pan, and

cook until the peas are tender, 3 to 4 minutes. Transfer to a bowl. When cool,

season with the lemon juice, cilantro, and salt and pepper to taste. To assemble

the turnovers, lay the phyllo sheets on a clean work surface and cover with a

damp cloth.

Lay a single sheet of phyllo out and brush it lightly with butter. Place two

more sheets on top and brush with butter. Cut the sheets crosswise in strips.

Place a heaping tablespoon of filling at the end of each strip, and then fold

over at a 45-degree angle to form a triangle. As you roll the turnovers, think

of folding a flag.

Roll them loosely, so the filling will have room to expand during baking. Keep

folding at an angle until you reach the end of the strip, trimming any excess

phyllo.

Make the rest of the turnovers in the same way, brush them with butter and place

on a parchment-lined baking sheet. The turnovers can be refrigerated or frozen

at this point for later baking.

Bake until golden and crisp, about 15 minutes.

Makes 18 bite-size turnovers.