Phyllo Vegetable Samosas Food

PHYLLO VEGETABLE SAMOSAS

Steps:

• To prepare filling, cook potatoes in boiling salted water until tender.
• Meanwhile, heat oil in a medium frypan over medium heat. Add curry powder, salt, cumin and red pepper flakes; cook, stirring, for 2 minutes. Add onion and sauté until lightly browned, about 10 minutes. Add ginger and garlic; cook, stirring, for 1 minute.
• Drain potatoes and add to onion mixture. Cook, stirring frequently and mashing potatoes slightly, until potatoes are lightly browned, about 8 minutes. Stir in peas, cilantro and lemon juice. Remove from heat and cool to room temperature, stirring occasionally.
• Brush top of one phyllo sheet with some of the melted butter. Lay a second phyllo sheet on top; brush with some of the melted butter. Cut layered phyllo lengthwise into 3 equal strips, each about 4 inches wide.
• For each strip, place 1/4 cup of filling 1/2 inch from bottom right-hand corner of short edge. Fold bottom right-hand corner of phyllo diagonally over filling so that bottom edge meets left-hand edge and forms a triangle. Fold triangle upward. Continue folding triangle diagonally and upward until end of phyllo strip is reached. Brush tops with some of the melted butter. Repeat procedure with remaining phyllo sheets, melted butter and filling. May be prepared to this point and frozen for up to 1 month. If freezing, layer triangles with wax paper in an airtight container.
• Preheat oven to 400ºF. Line a large rimmed baking sheet with parchment paper. Place triangles, seam side down, on prepared pan.
• Bake for 12 - 15 minutes or until golden brown. If frozen, do not thaw before baking; bake for 17 - 20 minutes or until golden brown. Serve immediately with chutney.

POTATO SAMOSA PHYLLO TRIANGLES

Steps:

• Peel potatoes and cut into 1/2-inch cubes. Put in a medium saucepan with 1 teaspoon salt and enough water to cover by 1 inch. Simmer until tender, about 15 minutes, then drain in a colander.
• Cook onion, spices, and 3/4 teaspoon salt in oil in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until golden brown, 8 to 10 minutes. Add potatoes and peas and cook, stirring, 3 minutes, then remove from heat and cool slightly.
• Preheat oven to 375°F with racks in upper and lower thirds.
• Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered and working quickly, place 1 sheet on work surface. Gently brush with some butter, then lay a second sheet on top and brush with butter. Cut crosswise into 4 strips. Put 2 tablespoons filling near one corner of 1 strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape. Put samosa, seam side down, on baking sheet. Make 3 more triangles in same manner. Repeat with remaining phyllo and filling. Generously brush both sides of each samosa with butter and bake, turning samosas over halfway through and switching position of sheets, until golden and crisp all over, about 25 minutes total. Cool slightly. Serve warm or at room temperature.

VEGETABLE SAMOSAS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Mash potatoes; set aside., In a large skillet, saute onion in oil until tender. Add the garlic, salt, curry powder, cumin and pepper; cook 1 minute longer. Remove from the heat. Stir in the mashed potatoes, garbanzo beans, peas and cilantro., Place 1 sheet of phyllo dough on a work surface with a short end facing you. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spray sheet with cooking spray; repeat with 1 more sheet of phyllo, spraying the sheet with cooking spray. Cut into two 14x4-1/2-in. strips., Place 2 tablespoons of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, to the end of the strip., Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling., Place triangles on greased baking sheets. Bake at 375° for 20-25 minutes or until golden brown. If desired, serve with mint chutney.

POTATO & PEA SAMOSAS (VEGAN)

Steps:

• In a medium saucepan boil water.
• Add potatoes and frozen peas.
• Cook until potatoes are tender, about 15 minutes.
• Drain, rinse with cold water and set aside.
• Heat 1 Tablespoon oil in a large saucepan over medium-high heat.
• Add onions and garlic and saute until onions are soft, about 5 minutes.
• Add salt, cumin, turmeric, chili powder, black pepper, cinnamon, cardamom, coriander and ginger.
• Remove from heat and stir in potatoes and peas.
• Get one sheet phyllo pastry and brush one half with melted butter. Fold other half over on top of buttered half.
• Place approximately 4 Tablespoons potato mixture into one corner of phyllo sheet.
• Carefully make a triangle by folding corners over top of potato mixture and using brushed melter butter to stick each corner on top of each other.
• Repeat for remaining phyllo sheets and potato mixture.
• Heat oil for frying, approximately half an inch in bottom of pan.
• Fry samosas for approximately 2 minutes on each side, turning when bottom is golden brown.
• Drain on paper towel while cooking the rest.
• Serve warm.

SPINACH AND POTATO PHYLLO SAMOSAS

Steps:

• Stack the thawed phyllo pastry between 2 sheets of waxed paper, cover with a damp kitchen towel, and set aside.
• Simmer the potatoes in salted water until just tender, about 12 minutes, then drain and cut into 1/4-inch cubes.
• Set the potatoes aside.
• Heat a heavy skillet over moderate heat, and then add the fennel seeds, cumin, and turmeric.
• Dry roast the spices for about 2 minutes, stirring occasionally, and taking care not to burn them.
• When the spices are fragrant and darker in colour, add the oil, onion, chilies, gingerroot, and garlic, and cook, stirring, until the onion is softened.
• Now add the potatoes and spinach to the skillet and sauté over moderately high heat, stirring, until spinach is wilted but still bright green, about 2 minutes.
• Season to your taste with salt and pepper, then set aside to cool.
• Heat oven to 400F and lightly grease a baking sheet.
• To assemble samosas, place a sheet of phyllo dough on a flat surface with the long side facing you, and brush lightly with melted butter.
• Top with a second phyllo sheet and brush that lightly with butter also.
• Cut the stacked phyllo crosswise into 5 strips, each approximately 12" by 3 1/2" inches.
• Put 1 heaping teaspoon of potato/spinach filling near one corner of each strip.
• Fold the corner of phyllo over to enclose filling and form a triangle.
• Continue folding the pastry strip, maintaining a triangle shape.
• Place samosa, seam side down, on a baking sheet and cover with plastic wrap.
• Continue making the samosas with the remaining phyllo and filling in the same manner.
• You can prepare the samosas up to this point, six hours ahead of cooking - keep them covered, in the refrigerator.
• Bake the samosas in middle of oven until golden brown, about 10 minutes.
• Garnish samosas with mint and serve warm with mint chutney.