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Ingredients
- 6 Tbsp (about) olive oil
- 1/2 cup chopped onion
- 1/4 cup chopped drained roasted red peppers from jar
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp chopped fresh mint
- 1 Tsp ground cumin
- 1 medium russet potato, peeled, cut into 2 inch pieces
- 8 sheets phyllo dough, thawed if frozen
- 4 ounces soft fresh goat cheese (such as Montrachet)
Details
Servings 16
Preparation
Step 1
Heat 2 Tbsp olive oil in med skillet over med heat. Add onion; saute 5 min. Mix in red peppers, cilantro, mint and cumin. Set aside.
Cook potato in boiling salted water until tender, 15 min. Drain. Mash potato until smooth. Mix in red pepper mixture. Season with salt and pepper.
Place 1 phyllo sheet on work surface. Brush with 1 1/2 tsp oil. Top with second phyllo sheet. Brush with 1 1/2 tsp oil. Cut stacked sheets crosswise into 4 strips, each about 4 inches wide. Spoon 1 rounded tablesp potato filling in 1 corner of each strip. Top each with 1 rounded tsp goat cheese. Starting at filled corner of 1 strip, fold pastry over filling as for flag. Continue turning and folding as for flag, forming triangular package. Repeat with remaining pastry strips. Repeat with remaining pastry strips. Transfer pastries to packing sheet. Brush with oil. Repeat with remaining pastry sheets, 2 at a time, to form total of 16 pastries.
Preheat oven 350 deg F. Bake pastries until golden brown, about 12 min.
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