All the delicious flavours of a samosa wrapped in flaky phyllo! This makes a great centerpiece meal and can be made a day ahead!
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| Prep Time | 45 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 1 package phyllo pastry thawed overnight
- 3 large white and/or purple potatoes
- 1 medium sweet potato
- 1 medium finely chopped onion I use the food processor.
- 2 cloves garlic minced
- 1-2 teaspoons curry spice or your own mix of spices to create your favorite heat and flavour
- 1 cup frozen peas
- to taste salt
- 1/3 cup vegan butter, melted
Ingredients
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Instructions
- Heat oven to 350 degrees. Line a pan with parchment paper.
- Boil your potatoes until cooked but not too mushy. Drain and cool. Bake your sweet potato until it is also fully cooked but tender.
- In a large frying pan, heat a tablespoon of oil and cook your chopped onion and garlic until onion is translucent. Add spices and stir to make a spicy paste! Set aside.
- Chop up your two kinds of potatoes into small 1/2 inch chunks. Stir potatoes into your cooked onions and spices. Adjust salt and spice as preferred. Stir in your frozen peas. This mixture should be quite dry. Complete filling before unwrapping phyllo. Your filling should be allowed to cool down a little.
- Melt your vegan butter and have a pastry brush ready.
- Carefully unwrap your phyllo pastry. Lay out a large piece of parchment paper. Separate a sheet of the pastry and lay it on your parchment paper. Brush gently with the melted "butter", covering the whole sheet. Gently lay another sheet carefully over and repeat brushing method. Do this 6 or seven times. Do not butter the last sheet. Spread the filling in the center of your pastry, forming a potato log. Now fold the ends in and roll the pastry over the filling. Turn the seam to the side. Brush entire log with more "butter" and then make several slits in the top to allow steam to escape. Brush the finished log with more melted butter.
- At this point, you can cover the roll and keep it in the fridge overnight. If you are ready to cook, place on a parchment lined cookie sheet and cook 30 minutes, watching closely to ensure pastry is a rich golden brown but not burned.
- Serve warm, with a tamarind sauce and a tossed green salad. Enjoy!
Recipe Notes
