Potato Bundles

By lindybug

Ingredients

• 3/4 lb red potatoes, peeled and quartered
• 1 Tbsp ground cumin
• 1 tsp turmeric
• 1/4 cup vegetable oil
• 1/2 yellow onion, chopped (about 1 cup)
• 2 cloves garlic, finely chopped
• 3/4 tsp salt
• 3/4 cup frozen peas, thawed
• 3/4 cup frozen carrots, thawed
• 10 frozen phyllo sheets, thawed and covered with a moist kitchen towel
• 6 Tbsp unsalted butter, melted
• 1 cup apple butter

Details

Servings 25

Preparation

Step 1

1. Bring a med. saucepan of salted water to a boil. Add the potatoes, lower the heat and simmer until tender, about 15 min. Drain and mash.

2. Meanwhile, in a heavy skillet, toast the cumin and turmeric over med. heat stirring occasionally, until fragrant, about 2 min. Add the oil, onion, garlic and salt and cook, stirring, until the onion is softened, about 7 min. Stir in the peas and carrots. Remove from the heat and stir in the mashed potatoes.

3. Position a rack in the center of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper. Brush 1 phyllo sheet with melted butter. Top with another phyllo sheet; brush lightly with butter. Cut lengthwise into five 2 1/2" wide strips. Place 1 heaping TBSP of the vegetable mixture at the end of each strip. Working with 1 strip at a time, fold the corner over the filling to enclose forming a triangle; continue folding the strip like a flag, keeping the triangle shape. Place the resulting bundles seam side down on the baking sheet. Repeat with the remaining phyllo sheets and filling. Bake until golden, about 10 min.

4. In a small bowl, stir the apple butter with 3/4 cup water. Serve warm or at room temp with the bundles.