| Here's What's Cookin': | |
| Submitted By: | |
| Ingredients: |
- 2 large potatoes, diced
- 4 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 teaspoon hot curry powder
- 2 cups frozen peas, thawed
- juice of 1 lemon
- 8 sheets of phyllo pastry
|
| Instructions: |
- Preheat the oven to 425oF. Cook the potatoes in boiling, salted
water for 10-12 minutes until just tender. Drain well.
- Heat the oil in a large frying pan and cook the onion, chili and
curry paste for 2-3 minutes. Add the potatoes and peas and cook for a
further 2-3 minutes, mashing down lightly with a fork. Remove from the
heat. Stir in the lemon juice.
- Work with 1 sheet of pastry at a time, keeping the rest covered
with a damp cloth. Cut each sheet in half lengthwise to give 2 long
strips. Fold a strip in half lengthwise. Put a spoon of the mixture in
one corner of strip.
- Fold pastry and filling over at right angles to make a triangle
and continue folding in this way along the strip of the pastry to form a
neat triangular parcel. Repeat with the remaining mixture.
- Place on a baking sheet and brush with a little extra oil.
|
| Oven Settings: | Preheat the oven to
425oF. Bake in the oven for 10-15 minutes until crisp and
golden. |
| Serving Suggestions: |
|
| Yield: | Makes 16 Samosas. Enough for 6-8 adults. |
