Ricardo's Vegetable Samosas
- prep time 30 min
- total time 55 min
- serves 12
1 teaspoon mustard seeds
½ teaspoon ground cumin
½ teaspoon curry powder
2 tablespoons olive oil
2 cups eggplant, diced
1 ½ cups diced potatoes cooked until tender
1 onion, finely chopped
2 cloves garlic, chopped
1 jalapeno, seeded and finely chopped
½ cup chicken broth
½ cup frozen peas, thawed
4 dried apricots, finely chopped
¼ cup slivered almonds, toasted
8-10 sheets phyllo dough
⅓ cup melted butter
1 pinch Salt and pepper
1. In a covered skillet over medium heat, toast the spices until the mustard seeds stop popping. Add the eggplant, potatoes, onion, garlic and jalapeno in olive oil and cook uncovered until tender, about 5 minutes. Season with salt and pepper. Add the broth, peas and apricots. Cook until nearly all the liquid has evaporated. Add the almonds and adjust the seasoning. Let cool slightly, then refrigerate until chilled.
2. With the rack in the middle position, preheat the oven to 180°C (350°F). Line 2 cookie sheets with parchment paper.
3. Working on a flat surface, brush 1 sheet of phyllo with melted butter. Cover with another sheet and brush again. Cut into 6 strips, each 30 cm (12 inches) long. Spoon 15 ml (1 tablespoon) of the vegetable filling at the end of each strip. Fold the dough over the filling to form a small triangle. Continue folding until you reach the end of the strip, leaving a small turnover. Place on the cookie sheet and brush with butter. Repeat with the remaining phyllo sheets.
4. Bake, one cookie sheet at a time, until golden brown, about 25 minutes. Serve hot, either plain or with plain yogurt (4% MF or higher) and lime wedges.