Vegetable Samosas

In honour of my Indian-themed dinner, I wanted to make samosas. I had absolutely NO idea how, but I had to make them or dinner wouldn't be complete! I found a recipe that used phyllo pastry, which I already had on hand to minimize the adaptations. It was a cinch and the samosas were amazing!

Ingredients:

3 large potatoes, peeled

2 carrots, peeled

1 cup frozen peas, thawed

2 tablespoons vegetable oil

• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom (I omitted this)
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• 1 (16 ounce) package phyllo dough (I didn't use it all)
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• Directions:

1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes, carrots and peas. Cook until potatoes and carrots are tender but still firm, about 15 minutes. Drain, mash together and set aside.
2. In a large saucepan over medium high heat, heat the oil. Mix in onions, garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
3. Preheat oven to 350 F
4. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
5. Spray with cooking oil or brush with vegetable oil, and bake in oven for 12-15 minutes, turning once.
6. Serve with chutney or tamarind sauce of your choice!

Source: Adapted from allrecipes.com