Vegetarian Indian Samosas


Ingredients:

2 onions, minced
1 tbsp coriander
1 tsp cumin
1/4 tsp cayenne pepper
1/2 pound potatoes, chopped into 1/2 inch pieces
1 10 ounce package frozen peas, thawed and drained
1/4 cup chopped fresh cilantro
dash salt and pepper to taste
9 sheets phyllo pastry, thawed
olive oil


Preparation:

Pre-heat oven to 400 degrees.
In a large skillet over medium high heat, sautee the onions in a bit of oil until they are soft, about 6 to 8 minutes.

Add the coriander, cumin and cayenne, and cook for another minute. Remove from heat and add the potatoes, peas and cilantro, stirring to mix well. Season with a bit of salt and pepper.

Stack 3 or 4 sheets of phyllo together, and slice into 4 even rectangles with a pair of kitchen shears. Continue with the rest of the phyllo, then cover with plastic wrap.

Place two or three tablespoons of the potato and peas mix in a corner of the dough, then roll the corner towards the center. Fold in the left and right corners, then roll up again.

Place each samosa on a baking sheet, and lightly brush the tops with olive oil. Bake for 20 minutes, or until lightly golden brown.

*Note: You do NOT need to pre-cook the potatoes as long as they are chopped into small enough pieces.