(makes about 20, can freeze raw samosas)
1 package phyllo pastry, thawed
Potato & pea patty mixture
1 Tbsp olive oil
1/4 cup melted butter
Potato & pea patty mixture recipe:
1 1/2 lb peeled boiled potatoes, mashed into large lumps
3 cloves garlic, minced
1 small onion, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp garam masala
1/2 cup frozen peas
1 tsp salt (optional)
Water as needed
Heat oil in pan, add onion and garlic until translucent, add spices, peas, and splash of water to prevent sticking. Add potatoes, mix, cook 1-2 minutes, taste and adjust spices.
Preheat the oven to 400°F.
Unroll pastry and cover with a damp tea towel. Peel off one sheet, covering rest. Lay sheet flat, brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.
Place one teaspoon of filling at one end of the strip, leaving a border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle, until reach the end. Place onto a baking sheet and cover while you make the rest of the samosas.
Bake in the center of the oven for 30-35 minutes, or until golden and crisp. Serve with YUM™ Apple CARDAMOM & LIME sauce.