Vegetarian Baked Samosas
Ingredients
- 2 russet potatoes, peeled and cubed
- 1 large carrot, peeled and grated
- 1/4 cup frozen corn kernels, defrosted
- 1/4 cup frozen peas, defrosted
- 1 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/2 teaspoon kosher salt
- 1 package (20 sheets) 9x14 phyllo dough
- 4 tablespoons melted butter
Instructions
- Preheat oven to 350F
- Thaw the phyllo dough following the directions on the package. Unroll and cover with a damp paper towel to prevent drying.
- Place the potatoes in a saucepan, cover with water, and bring to a boil.
- Boil the potatoes until fork tender, about 10 minutes. Mash the potatoes until smooth.
- Add the carrots, corn, peas, garlic powder, cumin, turmeric, and salt to the mashed potatoes and stir to mix well.
- Place one phyllo sheet down and brush with melted butter using a pastry brush. Repeat with two more sheets so you have 3 sheets of phyllo stacked in front of you. Cut lengthwise into 3 strips.
- Place 1 tablespoon of the filling at the bottom end of each strip. Fold the corner of the dough over the filling to form a triangle. Continue to fold the triangle over itself. Brush the top with melted butter. Repeat with remaining phyllo and filling.
- Place triangles, seam side down, on a baking sheet. Bake for 30 minutes, until golden brown.
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