Samosas With Phyllo Pastry Shell 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.

SAMOSAS WITH PHYLLO PASTRY SHELL

Steps:

• Preheat oven to 350 °F (176 °C) and line a baking sheet with parchment paper.Heat the oil in a frying pan over medium heat. Sauté the onion, garlic and ginger until the onions are soft. Add the Patak's® Mild Curry Spice Paste and cook for 2 min. Stir in the cooked potatoes and frozen peas, and cook for 2 to 3 min. Stir in the coriander. Remove from heat and let cool.Unroll the sheets of phyllo and, using kitchen shears, cut it into three long strips. On each strip, place a heaping spoonful of filling at the narrow end. Fold into triangles, heading up the strip. Place samosas on the prepared baking sheet. Brush the samosas with egg wash (this will make them crisp up in the oven).Bake in preheated oven for 10 to 15 min, until samosas are brown and crispy.Serve with Patak's® Mango Chutney.

SOUTHWESTERN POTATO PHYLLO SAMOSAS

Steps:

• Preheat oven to 350°F In medium bowl mix mashed potatoes with the next 10 ingredients (corn through pepper); blending to combine thoroughly. Set aside.
• Unwrap and unroll 1 tube of phyllo dough. Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered. While working quickly, place 1 sheet on work surface with long side facing you. Spray lightly but thoroughly with butter flavored cooking spray. Lay a second sheet on top; spraying with additional cooking spray. Cut stacked sheets into 5 equal strips (about 2.8-inch wide). Place 1 tablespoon filling about 1" from corner of each strip. Fold one corner of phyllo diagonally over filling to opposite edge to form a neat triangle. Continue folding strip, maintaining triangle shape (like a flag). Spray outside of each triangle with cooking spray. Place triangles seam side down on ungreased cookie sheet 1" apart. Cover with plastic wrap while making remaining samosas.
• Repeat stacking process in same manner with remaining phyllo until filling is used up. (may need to go into second roll of dough if any sheets tear or dry out).
• Bake in preheated 350º F oven for 20 to 25 minutes or until golden brown and crisp all over. Transfer to a rack to cool slightly. Serve hot.

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.