POTATO SAMOSA PHYLLO TRIANGLES
Get the irresistible flavor of samosas without all the frying. Phyllo (left over from Roasted Winter Vegetable Baklava ) makes an ingenious wrapper for our take on the popular Indian snacks, although the filling of garam-masala-spiced potatoes and peas is quite traditional. They bake up light and crisp, ready for a dip in chutney or raita. Serve these samosas with a salad for a vegetarian main course, or make smaller ones as appetizers.
Provided by Lillian Chou
Categories Potato Appetizer Side Bake Cocktail Party Vegan Party Potluck Phyllo/Puff Pastry Dough Cumin Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Peel potatoes and cut into 1/2-inch cubes. Put in a medium saucepan with 1 teaspoon salt and enough water to cover by 1 inch. Simmer until tender, about 15 minutes, then drain in a colander.
- Cook onion, spices, and 3/4 teaspoon salt in oil in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until golden brown, 8 to 10 minutes. Add potatoes and peas and cook, stirring, 3 minutes, then remove from heat and cool slightly.
- Preheat oven to 375°F with racks in upper and lower thirds.
- Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered and working quickly, place 1 sheet on work surface. Gently brush with some butter, then lay a second sheet on top and brush with butter. Cut crosswise into 4 strips. Put 2 tablespoons filling near one corner of 1 strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape. Put samosa, seam side down, on baking sheet. Make 3 more triangles in same manner. Repeat with remaining phyllo and filling. Generously brush both sides of each samosa with butter and bake, turning samosas over halfway through and switching position of sheets, until golden and crisp all over, about 25 minutes total. Cool slightly. Serve warm or at room temperature.
SOUTHWEST POTATOES
Here is a substantial breakfast inspired by (though far better than) airplane food that can be served on its own or alongside eggs. With all the classic flavors of a burrito - black beans, jalapeños, corn, cheese and cilantro - it would also make great filling for a corn or flour tortilla, with potatoes added in place of rice. Exercise patience when you cook the potatoes. The key to this recipe is leaving them alone once you've put them in the pan, neither stirring nor shaking, for at least 10 minutes, so they develop a nice crust.
Provided by Mark Bittman
Categories breakfast, brunch, easy, one pot, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.
- Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.
- Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 18 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 652 milligrams, Sugar 3 grams
PHYLLO VEGETABLE SAMOSAS
Samosas are traditional Indian pastries filled with meat or vegetables. We use store-bought phyllo pastry for this vegetarian version and stuff it with potatoes, onion, peas and Indian spices.
Categories Starters
Yield Makes 12.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 209 calories, 16.4 g fat, 2 g protein, 14.5 g carbohydrate, 1.4 g fibre, 325 mg sodium*Ingredient not included in nutritional analysis.
SOUTHWESTERN POTATO PHYLLO SAMOSAS
Ready, Set, Cook: Special Edition Contest Entry: One of my favorite appetizers is the spiced Indian potato stuffed samosa. I wanted to make a healthier version but wanted to try one with southwestern flavors. This samosa tastes a southwestern twice baked potato. Buen provecho.
Provided by shahill_12125547
Categories Potato
Time 55m
Yield 48 Samosas, 8-10 serving(s)
Number Of Ingredients 12
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.
POTATO AND PEA SAMOSAS
Steps:
- Heat the oil in a small nonstick pan. Add the mustard seeds and fry for about ten seconds, or until they begin to splutter.
- Add the onion and ginger, and cook for 2 to 3 minutes over a high heat. Add the peas, and stir well. Add the coriander, cumin, chile powder, garam masala, mango powder, salt to taste, and a splash of water. Cook for 1 to 2 minutes, and then add the potatoes, and cilantro, and cook for another 2 to 3 minutes. Taste the mixture and adjust the seasoning as necessary.
- Preheat the oven to 400 degrees F.
- Unroll the phyllo pastry dough, cover with plastic wrap and a damp tea or kitchen towel. Peel off one sheet and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface, and brush with melted butter. Fold in one third of the pastry lengthwise towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.
- Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 1-inch 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. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place the triangle onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using.
- Bake in the center of the oven for 30 to 35 minutes, or until golden and crisp, turning halfway through the cooking time.
- To serve, place the samosas onto a large serving plate with a bowlful of chutney.
- * Can be found in specialty Asian markets.
SPINACH AND POTATO PHYLLO SAMOSAS
Samosas that are a little different. These savory morsels are perfect for pre-dinner appetizers or as a side dish with an Indian buffet. Serve them with your favorite mint chutney - there are several recipes already on Zaar. If you wish, the samosa filling may be made one day ahead, then chilled and kept covered in the refrigerator. From Gourmet Magazine.
Provided by Daydream
Categories Spinach
Time 50m
Yield 25 samosas
Number Of Ingredients 14
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.
Nutrition Facts : Calories 90, Fat 6.5, SaturatedFat 2.8, Cholesterol 9.8, Sodium 78.6, Carbohydrate 7.1, Fiber 0.9, Sugar 0.4, Protein 1.4
POTATO AND PEA SAMOSAS
Healthy little pastry pockets of potato and peas flavoured with Indian spices, samosas are ideal for afternoon tea, canapés or a buffet
Provided by Lulu Grimes
Categories Side dish
Time 1h15m
Number Of Ingredients 11
Steps:
- To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.
- Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through - add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.
- Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones.
- Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.
Nutrition Facts : Calories 243 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.02 milligram of sodium
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