South Asian Potato and Spring Pea Samosas

Name: South Asian Potato and Spring Pea Samosas
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 24 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 tbsp unrefined peanut oil; 0.5 cup finely chopped white onion; 1.5 tsp freshly grated gingerroot; 2 tsp brown rice vinegar; 0.5 cup spring peas; 1 tbsp ground coriander; 1 tsp ground cumin; 1 tsp grated lemon zest; 0.5 tsp garam masala; 0.5 tsp sea salt; 0.25 tsp chili powder; 1 lb yukon gold potato; 0.25 cup chopped fresh cilantro; 2 tbsp unsalted butter; 2 tbsp tahini; 1 tsp halal-certified Dijon mustard; 24 sheets whole wheat phyllo dough

Spring peas, potato and brown rice vinegar come together in this starter, fragrant with cumin and garam masala and baked in the oven.

1 hr 25 min · Serves 24 · Takes some skill

Method

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Time: Prep 60 min · Cook 25 min · 85 min total
Difficulty: hard

1
Heat the oil in a large skillet over med-high heat. Add the onion, ginger, and vinegar and saute for 3 minutes.
3 min
2
Add the peas, coriander, cumin, lemon zest, garam masala, salt, and chili powder and saute for 2 minutes.
2 min
3
Add the potatoes and cilantro and saute for 2 minutes. Adjust seasoning to taste; transfer mixture to a bowl and set aside.
2 min
4
Whisk together the butter, tahini, mustard, and 3 tablespoons water until smooth; set aside.
5
Preheat oven to 400°. Unroll and cover the phyllo sheets with a damp clean kitchen towel. One at a time, lay a phyllo sheet flat on a clean surface and very lightly brush with the melted butter mixture.
6
Fold in one-third of the phyllo lengthways toward the middle. Very lightly brush again with the butter mixture and fold in the other side to make a long triple-layered rectangle.
7
Place 1 rounded tablespoon of the vegetable mixture at one end of the long rectangle, leaving about 1-inch border.
8
Take the right corner and fold diagonally to the left, encasing the filling and forming a triangle.
9
Then fold along the upper crease of the triangle, and continue folding in this manner until you reach the end of the long rectangle.
10
Place on a parchment paper-lined baking sheet and very lightly brush the outer surface with the remaining butter mixture; repeat with remaining phyllo sheets and filling.
11
Bake until crisp and golden brown, about 25 minutes, rotating halfway through the baking process.
25 min
12
Place the samosas on a large platter and serve.