3 med. potatoes
1 c. green peas, fresh or frozen
1/4 c. shredded carrot
1 tsp. Cayenne Olive Oil
2 Tbsp. Caramelized Onion & Maple Confit
1 1/2 tsp. Blood Orange Olive Oil
1 1/2 Tbsp. Fire in the Kitchen Island Curry Rub
2 Tbsp. Butter Olive Oil or Curry 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 onion confit, 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 Yogurt Dipping Sauce
*Tested in East Indian Cooking Class
