After making the Spanakopita, I had some fillo pastry leftover. So to use them up, I made these.
Makes approx. 24 small samosas
12 sheets chilled fillo pastry, 28cm x 44cm each
80-100g melted ghee
1 large (about 250g) potato, peeled and quartered
1 1/2 cups (about 180g) frozen peas
1 medium (about 150g) onion, finely chopped
2 tablespoons finely chopped ginger
2 red chillies, seeds removed and finely chopped (about 2 tablespoons chopped) *
1/2-1 teaspoon salt, or to taste
1 teaspoon sugar, or to taste
1/4-1/2 teaspoon chilli powder, or to taste
1 teaspoon garam masala
1 teaspoon coriander powder
1 tablespoon chopped coriander leaves (cilantro)
1 tablespoon lemon juice **
* Use the long, milder red chillies.
** Use 2 teaspoons amchur (dried green mango) powder if you can find it instead of lemon juice.
1. Preheat oven to 180°C. Line a large baking sheet with baking paper.
2. Unwrap the packet of fillo pastry and remove 12 sheets. Seal the leftover immediately so it doesn’t dry out. Store in refrigerator for further use. Cover the 12 sheets of fillo pastry with a dry tea towel, then an additional damp tea towel (well wrung out) over the top; this will prevent the fillo pastry from drying out as you work.
3. Take one sheet of fillo pastry and brush with melted ghee. Cover with another sheet of fillo. Cut the combined fillo lengthways into 4 strips of about 7cm x 44cm in size each.
4. Spoon about 1/2 tablespoon of filling onto one end of the fillo strip, fold one corner over to form a triangle. Fold over again. Continue to fold the triangle over until you reach the end of the length the fillo strip. Brush with a little bit more melted ghee before you do the last fold so the end is sealed. Repeat with the remaining fillo strips.
5. Continue to fill and wrap with the remaining fillo and filling until you get 24 triangles. Arrange the triangles, sealed sides down, on the lined baking sheet. If desired, brush the tops with more melted ghee.
6. Bake for 25 to 30 minutes, or until the pastry is golden. Serve hot or at room temperature.
1. Put the quartered potato in a saucepan of cold water, bring to a boil, reduce heat and simmer for about 20 minutes, or until just tender; drain. When cold, cube the potato.
2. Cook the frozen peas in boiling water for about 1 minute, or according to instructions on the package; drain.
3. In a wok, melt the ghee over moderately high heat and sauté chopped onion for about 5 minutes, or until softened and just starting to turn golden. Reduce heat; add ginger, chillies, salt, sugar and chilli powder and fry gently for another 5 minutes. Add garam masala and coriander powder and fry for another 3-5 minutes; do not burn the spice. Add potato, peas, coriander leaves and lemon juice. Stir for another 5 minutes; taste and adjust seasoning if necessary. Dish up and let cool.
Taste: Crispy pastry with a delicious mild vegetable curry filling
Consume: Best within 2-3 days
Storage: Store in airtight container in the refrigerator; reheat in 160°C oven for 10 to 15 minutes, or until warm before serving
Recipe Reference(s): From various sources