Southwestern Potato Phyllo Samosas
Phyllo pastry, corn and mexican blend cheese come together in this starter, fragrant with cumin and baked in the oven.
55 min · Serves 48 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 25 min · 55 min total
- medium
- 1
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.
- 2
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.
- 3
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).
- 4
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
