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 cilantro1 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
Boil potatoes in salted water until tender. Drain; let cool. Peel and chop.
In 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, cook 1 minute more. Let cool slightly.
In 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 remaining strips with damp towel. Place 1 tbsp (15 mL) of potato and walnut mixture on bottom right hand corner of strip. Form a triangle by folding bottom right corner over filling, up and to the left. Now fold 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 remaining potato mixture and phyllo.
Bake in a 375°F oven about 15 minutes or until lightly golden. Serve immediately with a sweet-spicy mango chutney.
YIELD: Makes 60 pieces.
TIP: Freeze unbaked samosas in single layer on baking sheet and cover with plastic wrap; transfer to freezer bag once completely frozen. Samosas can be baked from frozen; simply increase cooking time by about 5 minutes.
SOURCE: Adapted from recipe at California Walnuts