Serve these vegetable samosa–inspired appetizers with plain Balkan-style yogurt mixed with chopped fresh coriander, salt and pepper for dipping.
- Portion size 32 servings
- Credits : Holiday Celebrations: 2007
Ingredients
Method
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.
Nutritional facts Per piece: about
- Sodium 94 mg
- Protein 1 g
- Calories 53.0
- Total fat 3 g
- Cholesterol 4 mg
- Saturated fat 1 g
- Total carbohydrate 6 g
%RDI
- Iron 2.0
- Folate 4.0
- Vitamin A 2.0
- Vitamin C 2.0
