3 med. potatoes
1 c. green peas, fresh or frozen
1/4 c. shredded carrot
1 tsp. Cayenne Olive Oil
2 Tbsp. Caramelized Onions
1 1/2 tsp. Blood Orange Olive Oil
1 1/2 Tbsp. Metro Chef Curry Rub
2 Tbsp. Butter Olive Oil
1 package phyllo dough
Shred potatoes. Place Cayenne Olive Oil and Blood Orange Olive Oil in frying pan and bring to temperature at medium heat. Add potatoes, carrots, peas, caramelized onions, and curry rub. Fry until potatoes are soft, about 8-10 minutes. Remove from heat. Keep aside.
Preheat oven to 375F. Cut 1 large sheet of phyllo dough into quarters.
Place 1 tablespoon of prepared samosa filling at one corner of the phyllo dough, and fold the package
into a triangle. Place on non-stick baking sheet.
Roll samosas until all are prepared. Brush prepared samosas lightly all over with Butter Olive Oil.
Bake for 30-35 minutes or until light golden brown.
Note: Dip in Yoghurt Dipping Sauce
*Tested in East Indian Cooking Class