Baked Vegetable Samosas with Mint
By Vicki Liley, Author, Asian Appetizers
Called turnovers in the West, this Indian version is made with a signature spice and fresh herb combination.
Makes 12 samosas
3 large potatoes, peeled and chopped
2/3 cup (100 g) cooked green peas
1 teaspoon cumin seeds
1–2 green finger-length chilies, deseeded and finely chopped
1/2 red onion, finely chopped
3 tablespoons chopped fresh coriander leaves (cilantro)
2 tablespoons chopped fresh mint leaves
1/3 cup (80 ml) fresh lemon juice
12 sheets frozen filo pastry, thawed
1/3 cup (80 ml) oil
1. Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Cook the potatoes in salted boiling water until tender, about 8 minutes. Drain and mash. In a medium bowl, combine the mashed potatoes with the rest of the ingredients. Stir until well combined.
2. Place 1 sheet of the filo pastry on a clean work surface (keep remaining filo covered with a damp cloth). Brush lightly with oil. Fold in half lengthwise. Brush again with oil. Place 1 heaping tablespoonful of the potato filling at one end of the pastry strip. Fold the corner over the filling to make a triangle. Continue folding in the same fashion to make a triangular package. Place on the prepared pan. Brush with oil. Repeat to make more samosas. Bake for 15–20 minutes or until golden and crisp. Serve hot.
Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.