1. Boil the potatoes until quite tender, but still holding their shape. Drain potatoes well using a fine strainer (so you don't lose any) and plae them in a bowl.
2. Place the oil in a skillet set over a medium to medium-high heat. Add the onion, bell pepper, and ginger, and cook until tender, about 4 minutes.
3. Mix in the curry powder, lime juice and brown sugar and cool 1 minute more.
4. Spoon the mixture over the potatoes. Add the salt, peas and cilantro, mint or green onion, and mix to combine. Cool filling to room temperature.
5. Line two large baking sheets with parchment paper.
6. Place a sheet of the phyllo pastry on a large work surface, with the widest side horizontally in front of you. Brush the sheet lightly with butter, and then top it with another sheet of phyllo pastry. Brush the top sheet lightly with butter.
7. Cut the layered phyllo, width-wise, into 7 strips, each about 2 1/2 inches wide.
8. Place a Tablespoon of the potato mixture at the bottom end of each strip. Fold 1 corner of the phyllo over the potato mixture sot the bottom edge meets the side edge and forms a loose triangle. Continue folding the triangle sideways, and upward, to the end of the strip.
9. Set the triangle on one of the baking sheets. Fold the other six strips oh phyllo into triangles and set them on one of the baking sheets.
10. Layer, cut, fill and fold the remaining phyllo sheets as in steps 6-9. You should end up with 28 samosas.
11. Keep the completed samosas covered with plastic wrap until all are made. When done, brush the tops of all the samosas with a little melted butter.
At this point, the samosas may be tightly covered and refrigerated for several hours until ready to bake/. They can be frozen and baked from frozen (don't thaw -- they'll become too soggy) adding a few more minutes to the cooking time.
12. Place an oven rack in the middle position. Preheat the oven to 375 degrees F.
13. Bake the samosas, one sheet at a time, 15-17 minutes, or until puffed and golden brown.
14.Cool slightly before serving with some mango chutney for topping or dripping.
Phyllo pastry is light and crispy; but it is also delicate and requires gentle handling. You can use imagination for fillings; including meats, cheeses, fruits, etc.
How to thaw:
1. Place the unopened package in the refrigerator the day before you need it. It will be thawed and ready to use the next day. If you forgot to do that, thaw at a cool room temperature, which will take a few hours. DO NOT THAW in a warm kitchen, as it can caus it to thaw too quickly, moisture can collect, and some sheets may stick together, causing them to tear when you separate them.
2. Give yourself amply workspace. Because phyllo pastry is delicate, ensure you have a clear, large workspace to easily move and fold it without tearing it. You'll need a space to unpack and unfold the sheets, and another location to transfer the unfolded sheets and layer them together.
3. Unpacking and repacking. Carefully unfold the sheets and remove and set aside the number you require, covering them with plastic wrap or a tea towl. Refold the remaining sheets and tightly seal the package. Refrigerate any unused sheets for up to two weeks. Phyllo pastry can be refrozen. What Eric likes to do is divide it into packages that contain the number of sheets you will most likely use each time.
4. Buttering or oiling the pastry: use a soft, bristled brush to butter or oil the sheets, not a firm one that can cause tears. When you start to brush or oil the sheets, brush the outer edges first, as they are more prone to drying and cracking. Evenly and lightly coat the remainder of the sheet; do not overdo it with the butter or oil, or the layered sheets will become greasy and heavy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (31g)|
|Recipe Makes: 28 Servings|
|Calories from Fat: 45 (59%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 14mg||4 %|
|Sodium 94.9mg||3 %|
|Potassium 62.9mg||2 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 6.4g|
|Protein 1g||1 %|
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Calories per serving: 76
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