Inspired by "Baked Pea Samosas" recipe in Vegetarian Dinner Parties by Mark Scarbrough and Bruce Weinstein
Makes around 12-15 samosas
Ingredients:
- 4-5 medium potatoes
- 1 cup frozen green peas
- 1 Tbsp vegetable oil + approx 1/2 cup for brushing the phyllo sheets
- 1-2 Thai green chilies chopped fine (optional)
- 1 tsp garam masala
- 1/2 tsp salt or more to taste
- 1 package of Phyllo sheets (you will not use it all for this batch, so double the recipe or save it for later as per the package instructions)
Equipment:
- 2 rimmed cookie sheets
- 1 sharp knife
Method:
- Filling: (You can make the filling ahead of time and store in the refrigerator)
- Wash and cut the potatoes in to quarters
- Cook the potatoes till soft, then set aside to cool
- Soak the frozen peas in boiling water till thawed and wash
- Peel and coarsely mash the cooled potatoes
- Heat 1 Tbsp vegetable oil in a pan and add the minced green chilies if using
- Add the mashed potatoes and green peas, garam masala and salt and mix till heated through
- Pre-heat oven to 375C
- Remove one phyllo sheet from the package (keep the rest covered to prevent them from drying out. Follow the instructions on the package).
- Brush the sheet with some oil, then fold it lengthwise, then into thirds as shown in the picture below brushing the sheet with some oil on each fold
- Using a sharp knife make vertical slits around 1 inch deep on all 4 sides of the folded sheet as shown
- Place about one heaping tablespoon of filling in the middle and fold the edges over the filling like a pocket. Place it on a baking sheet
- Continue making the pockets until the filling runs out lining them up on the sheets
- Place the sheets in the pre-heated oven.
- If you have 2 sheets, set a timer for 9 minutes. The total baking time is 18 minutes but you would want to rotate the trays from top to bottom half way through
- Remove after 18 minutes and let it cool a bit before enjoying with a dipping of your choice. We thought the "zhoug" sauce was excellent.