Vegetable Samosas

Name: Vegetable Samosas
Ingredients: 14 sheets phyllo pastry, thawed and wrapped in a damp dish towel; vegetable oil, for brushing the pastries; 3 large potatoes, boiled and roughly mashed; 34 cup frozen peas, thawed; 13 cup canned corn, drained; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon mango powder (amchur); 1 small onion, finely chopped; 2 tablespoons fresh coriander leaves, chopped (cilantro); 2 tablespoons chopped fresh mint leaves; 1 lemon, juice of; salt

13 ingredients

8 steps

Ingredients

14 sheets phyllo pastry, thawed and wrapped in a damp dish towel
vegetable oil, for brushing the pastries
3 large potatoes, boiled and roughly mashed
34 cup frozen peas, thawed
13 cup canned corn, drained
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon mango powder (amchur)
1 small onion, finely chopped
2 tablespoons fresh coriander leaves, chopped (cilantro)
2 tablespoons chopped fresh mint leaves
1 lemon, juice of
salt

Directions

1

Preheat the oven to 400 degrees F. Cut each sheet of filo pastry in half lengthwise and fold each piece in half lengthwise to give 28 thin strips.
2

Lightly brush with oil.
3

Toss all filling ingredients together in a large mixing bowl until they are well blended.
4

Adjust the seasoning with salt and lemon juice if necessary.
5

Using one strip of the pastry at a time, place 1 Tbl of the filling mixture at one end and fold the pastry diagonally over.
6

Continue folding to form a triangle shape.
7

Brush the samosas with oil.
8

Bake for 10-15 minutes or until golden brown.