Mini Phyllo Samosas

Samosas are usually made with a pastry dough and fried.  I made these for our Diwali dinner party with phyllo dough and baked them so they were lighter and a bit healthier.  They taste great served with mint chutney or tamarind chutney.

Mini Phyllo Samosas:
makes about 30 samosas

1 potato, peeled, boiled, and mashed

1 tablespoon frozen peas, defrosted

1 teaspoon of salt

1/2 teaspoon of Garam Masala (can be found in the spice aisle at some grocery stores or at Indian supermarkets.  Here is the recipe.)

1/2 package of phyllo dough, defrosted.

4 tbs unsalted butter, melted.

Preheat oven to 375 degrees.  Combine mashed potato, peas, salt, and garam masala in a bowl.  Set aside.

On a clean workspace, brush melted butter on one layer of phyllo dough.  Top with another layer of phyllo dough.  Repeat.  Brush the top layer with mureelted butter and cut into 4 two inch strips.  Put one teaspoon of the potato mixture at the bottom of each strip.  Gently fold the phyllo strip corner so that it forms a triangle and continue to fold until you reach the end of the strip (similar instructions with photo directions can be found here.)  Place on a baking sheet and repeat with remaining strips.  Continute to layer phyllo dough and create samosa triangles until all the filling is used up.

Brush the top of each triangle with melted butter and place in oven for approximately 15 minutes, or until golden brown.  Serve immediately with chutney.