Name: Potato Samosa Phyllo Triangles
Cook time: 45 min
Total time: 1 1/4 hr
Yield: Makes 2 dozen
Ingredients: 1 1/2 pound Yukon Gold or boiling potatoes; 1 large onion, chopped (2 3/4 cups); 1 teaspoon garam masala (Indian spice blend); 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1/4 cup vegetable oil; 1/2 cup frozen peas, thawed; 12 (17- by 12-inch) phyllo sheets, thawed if frozen; 3/4 stick unsalted butter, melted and cooled; Indian chutney

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Photo by Stephanie Foley

Get the irresistible flavor of samosas without all the frying. Phyllo (left over from Roasted Winter Vegetable Baklava ) makes an ingenious wrapper for our take on the popular Indian snacks, although the filling of garam–masala–spiced potatoes and peas is quite traditional. They bake up light and crisp, ready for a dip in chutney or raita. Serve these samosas with a salad for a vegetarian main course, or make smaller ones as appetizers.

Recipe notes

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