Vegetable Samosas

Highly spiced vegetables in a crunch pastry. Adapted from India's 500 Best Recipes.

• Ready In: 25 mins
• Serves: 28
• Yields: 1 samosa

Ingredients

• 14  sheets phyllo pastry, thawed and wrapped in a damp dish towel
•  vegetable oil, for brushing the pastries

• For the filling

• 3  large potatoes, boiled and roughly mashed
• 3⁄4 cup  frozen peas, thawed
• 1⁄3 cup  canned corn, drained
• 1  teaspoon ground coriander
• 1  teaspoon ground cumin
• 1  teaspoon mango powder (amchur)
• 1  small onion, finely chopped
• 2  tablespoons fresh coriander leaves, chopped (cilantro)
• 2  tablespoons  chopped fresh mint leaves
• 1  lemon, juice of
•  salt

Directions

1. Preheat the oven to 400 degrees F. Cut each sheet of filo pastry in half lengthwise and fold each piece in half lengthwise to give 28 thin strips. Lightly brush with oil.
2. Toss all filling ingredients together in a large mixing bowl until they are well blended. Adjust the seasoning with salt and lemon juice if necessary.
3. Using one strip of the pastry at a time, place 1 Tbl of the filling mixture at one end and fold the pastry diagonally over. Continue folding to form a triangle shape. Brush the samosas with oil. Bake for 10-15 minutes or until golden brown.