Curry Vegetable Triangles
Serve these vegetable samosa–inspired appetizers with plain Balkan-style yogurt mixed with chopped fresh coriander, salt and pepper for dipping.
Servings: 32 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 53 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | trace |
| chol | 4 mg |
| sodium | 94 mg |
| % RDI: | - |
| iron | 2% |
| vit A | 2% |
| vit C | 2% |
| folate | 4% |
-
8 sheets phyllo pastry
1/4 cup (50 mL) butter, melted (approx)
Filling:
2 tbsp (25 mL) vegetable oil
1 onion, diced
1/2 tsp (2 mL) mild or medium Indian curry paste
2 tbsp (25 mL) mango chutney
1-1/4 cups (300 mL) mashed potatoes
3/4 cup (175 mL) cooked peas
2 tbsp (25 mL) chopped fresh coriander
1/2 tsp (2 mL) salt
Preparation:
Line rimless baking sheets with parchment paper or grease; set aside.
Filling: In small skillet, heat oil over medium-high heat; saut?nion until softened, 4 minutes. Add curry paste; cook, stirring, for 30 seconds. Transfer to bowl.
Dice chunks in chutney; stir into bowl with potatoes, peas, coriander and salt.
Place 1 sheet of phyllo on work surface, covering remainder with damp towel to prevent drying out. Brush lightly with some of the butter; cut lengthwise into 4 equal strips.
Spoon rounded 1 tbsp (15 mL) of the filling about 1/2 inch (1 cm) from end of each strip. Fold 1 corner of phyllo over filling so bottom edge meets side edge to form triangle; fold up triangle. Continue folding triangle sideways and upward to end of strip, without wrapping too tightly. Repeat with remaining phyllo and filling.
Place triangles on prepared pan; brush with some of the remaining butter. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours. Or layer between waxed paper in airtight container and freeze for up to 3 weeks; bake frozen.)
Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden, 22 minutes for fresh, 25 minutes for frozen. Serve warm.
Filling: In small skillet, heat oil over medium-high heat; saut?nion until softened, 4 minutes. Add curry paste; cook, stirring, for 30 seconds. Transfer to bowl.
Dice chunks in chutney; stir into bowl with potatoes, peas, coriander and salt.
Place 1 sheet of phyllo on work surface, covering remainder with damp towel to prevent drying out. Brush lightly with some of the butter; cut lengthwise into 4 equal strips.
Spoon rounded 1 tbsp (15 mL) of the filling about 1/2 inch (1 cm) from end of each strip. Fold 1 corner of phyllo over filling so bottom edge meets side edge to form triangle; fold up triangle. Continue folding triangle sideways and upward to end of strip, without wrapping too tightly. Repeat with remaining phyllo and filling.
Place triangles on prepared pan; brush with some of the remaining butter. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours. Or layer between waxed paper in airtight container and freeze for up to 3 weeks; bake frozen.)
Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden, 22 minutes for fresh, 25 minutes for frozen. Serve warm.
Source
Holiday Celebrations: 2007
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