3-4 large potatoes
2 cups frozen peas, thawed
1 cup red bell pepper, diced
1/4 cup cilantro, minced
1 tablespoon olive oil
1 teaspoon curry powder
1/2 tsp coriander, ground
1/4 teaspoon salt
1 recipe Easy Filo Dough or Buttery Filo Dough rolled into thin sheets
1/4 cup olive oil
oil for frying
Instructions
Peel the potatoes, cut in to 1/2" cubes, and boil them in salted water until just tender.
In a non-stick frying pan, heat the olive oil and add the curry paste and the coriander. Blend together. Add the red bell peppers, the cooked potato cubes, and the peas and stir until the curry seasoned oil coats everything.
Turn off the heat and add the cilantro and the salt to mixture. Mix gently so as not to mash the potatoes. Cool and use to stuff the samosas.
Stack the filo dough as you roll it. Cover the rolled out fillo with a
dry towel and then a lightly dampened one. Take one sheet at a time.
Place it vertically in front of you and cut it in half lengthwise.
Brush each strip sparingly with the oil. Fold the strip in
half again lengthwise, and brush the surface with butter. Place 1/2
teaspoon of the filling in the center bottom of the strip. Fold the
strip from the right corner to the left side to form a right triangle,
and continue folding from corner to side working your way up the strip
until you get to the top. Place the triangle seam side down on the
sheet. Repeat with remaining fillo and filling until both are used up.
Place the samosas on a cookie sheet and heat oil for frying to 375ยบ.
Fry each samosa for 4-5 minutes or until golden brown on all sides.
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