Phyllo Samosas

By akakeno

Indian Samosas wrapped in Phyllo

Ingredients

• 1 1/2 lb. Yukon Gold potatoes
• 1 large onion, chopped (2 3/4 cups)
• 1 tsp. garam masala
• 1 tsp. cumin seeds
• 1 tsp. coriander seeds
• 1/4 cup vegetable oil
• 1/2 cup frozen peas, thawed
• 12 (17x12-inch) sheets of phyllo, thawed
• 3/4 stick butter, melted

Details

Servings 2

Preparation

Step 1

1. Peel potatoes and cut into 1/2 inch cubes. Put in a medium saucepan with 1 tsp salt and enough water to cover by one inch. Simmer until tender, about 15 mins., then drain.
2. Cook onion, spices, and 3/4 tsp. salt in oil in 12 inch non-stick skillet over medium-high heat, stirring occasionally, until golden brown, 8-10 mins. Add potatoes and peas and cook, stirring, 3 mins., then remove from heat and cool slightly.
3. Preheat oven to 375F with racks in upper and lower thirds.
4. Cover stack of phyllo sheets with damp towels. Place one sheet on work surface and gently brush with butter, then lay another sheet on top and brush with butter. Cut crosswise into four strips. Put 2 Tbs. of potato mixture near one corner of each strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape. Put samosa, seam side down, on baking sheet. Repeat with remaining phyllo sheets and potato filling. Generously brush each side of samosas with melted butter and bake, turning over halfway through baking and switching position of pans. Bake until golden and crisp all over, about 25 minutes total. Cool slightly.