Southwestern Potato Phyllo Samosas |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ready, Set, Cook: Special Edition Contest Entry: One of my favorite appetizers is the spiced Indian potato stuffed samosa. I wanted to make a healthier version but wanted to try one with southwestern flavors. This samosa tastes a southwestern twice baked potato. Buen provecho. Ingredients:
2 cups simply potatoes traditional mashed potatoes |
3/4 cup frozen corn, thawed |
1 cup shredded mexican blend cheese |
1/4 cup green onion, chopped |
2 medium jalapeno peppers, minced (stems and seeds removed) |
2 garlic cloves, minced |
1/2 cup fresh cilantro leaves, chopped |
1/2 teaspoon ground cumin |
1/2 teaspoon dried chipotle powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 (1 lb) package phyllo pastry sheet, thawed (9x14-inch sheets) |
Directions:
1. Preheat oven to 350°F In medium bowl mix mashed potatoes with the next 10 ingredients (corn through pepper); blending to combine thoroughly. Set aside.
2. Unwrap and unroll 1 tube of phyllo dough. Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered. While working quickly, place 1 sheet on work surface with long side facing you. Spray lightly but thoroughly with butter flavored cooking spray. Lay a second sheet on top; spraying with additional cooking spray. Cut stacked sheets into 5 equal strips (about 2.8-inch wide). Place 1 tablespoon filling about 1 from corner of each strip. Fold one corner of phyllo diagonally over filling to opposite edge to form a neat triangle. Continue folding strip, maintaining triangle shape (like a flag). Spray outside of each triangle with cooking spray. Place triangles seam side down on ungreased cookie sheet 1” apart. Cover with plastic wrap while making remaining samosas.
3. Repeat stacking process in same manner with remaining phyllo until filling is used up. (may need to go into second roll of dough if any sheets tear or dry out).
4. Bake in preheated 350º F oven for 20 to 25 minutes or until golden brown and crisp all over. Transfer to a rack to cool slightly. Serve hot.
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