A favorite customer introduced these Indian turnovers to us during a family celebration held at Greens. All the traditional seasonings for samosas are here - lemon, ginger, fresh chilies, cilantro, and peas - minus the samosa dough. The spicy potato filling is quick to prepare and keeps well, so you can make it a day in advance. Just add the cilantro at the last minute, before you roll the turnovers. Serve with Spicy Tomato Jam and cooling Cucumber Raita.
1 pound Yellow Finn potatoes, cut into 1/2 inch dice, about 3 cups
3 tablespoons vegetable oil or olive oil salt and pepper
1 large onion, diced, about 2 cups
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
2 jalapeno chilies, seeded and finely chopped
2 teaspoons cumin seeds, toasted and ground
2 teaspoons coriander seeds, toasted and ground
1/2 cup peas, fresh or frozen
1/2 cup water
1 tablespoon fresh lemon juice
2 to 3 tablespoons chopped cilantro
9 sheets frozen filo dough, thawed in the refrigerator overnight
1/4 cup unsalted butter, melted and kept warm
Preheat the oven to 400 degrees.
Toss the potatoes in a baking dish with 1 1/2 tablespoons of the oil, 1/2 teaspoon of salt, and a pinch of pepper. Roast until just tender, about 20 minutes. Remove from the oven. Lower the heat to 375 degrees.
Heat the remaining oil in a large sauté pan and add the onions, 1/4 teaspoon salt, and a pinch of pepper. Sauté over medium heat until the onions begin to soften, 3 to 4 minutes. Add the garlic, ginger, jalapenos, cumin, and coriander and cook 1 minute more. Stir in the peas, the potatoes, and the water. Lower the heat, cover the pan, and cook until the peas are tender, 3 to 4 minutes. Transfer to a bowl. When cool, season with the lemon juice, cilantro, and salt and pepper to taste.
To assemble the turnovers, lay the filo sheets on a clean work surface and cover with a damp cloth.
Lay a single sheet of filo out and brush it lightly with butter. Place two more sheets on top and brush with butter. Cut the sheets crosswise into 6 strips.
Place a heaping tablespoon of filling at the end of each strip, and then fold over at a 45-degree angle to form a triangle. As you roll the turnovers, think of folding a flag. Roll them loosely, so the filling will have room to expand during baking. Keep folding at an angle until you reach the end of the strip, trimming any excess filo. Make the rest of the turnovers in the same way, brush them with butter, and place on a parchment-lined baking sheet. The turnovers can be refrigerated or frozen at this point for later baking.
Bake until golden and crisp, about 15 minutes.