INGREDIENTS:
1 1/2 lbs. whole potatoes, unpeeled (about 3 large)
1 tablespoon canola oil
1 teaspoon black mustard seeds
2 cloves garlic, thinly sliced
1/2 cup minced onion
1/4 cup minced cilantro
1 jalapeño pepper, finely chopped
2 tablespoons lemon juice
1 teaspoon salt
1 cup frozen peas, thawed
1 cup chopped walnuts
1 package (1 lb.) phyllo pastry
Cooking spray
METHOD:
Boil potatoes in salted water until tender. Drain; let cool. Peel and chop.
In a large skillet, heat oil over medium-high heat. Add mustard seeds and cook until fragrant and they begin to pop, about 2 minutes. Add garlic and onions, and cook for 1 minute more. Let cool slightly.
In a large bowl, combine potatoes, onion mixture, coriander, jalapeño, lemon juice, salt, peas, and walnuts.
Lay 1 sheet of phyllo, with the long side facing you, on a clean work surface. Spray lightly with cooking spray and top with a second layer of phyllo. Cut the sheets vertically into 2 1/4-inch strips. Work with one strip at a time and cover the remaining strips with a damp towel. Place 1 tablespoon of potato and walnut mixture on the bottom right-hand corner of the strip. Form a triangle by folding the bottom right corner over filling, up and to the left. Now fold the left corner up until another triangle is formed. Continue forming triangles until end of strip. Place on a parchment-lined baking sheet and spray lightly with cooking spray. Repeat with the remaining potato mixture and phyllo.
Bake in a 375°F oven for about 15 minutes or until lightly golden. Serve immediately with sweet-spicy mango chutney.
YIELD: Makes 60 pieces.
TIP: Freeze unbaked samosas in a single layer on a baking sheet and cover with plastic wrap; transfer to a freezer zipper bag once completely frozen. Samosas can be baked from frozen; simply increase the cooking time by about 5 minutes.
SOURCE: Adapted from a recipe at California Walnuts
