Name: Chili-Spiked Potatoes in Phyllo cups
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: For the Phyllo Cups: 4 sheets frozen phyllo dough (thawed); canola oil for brushing; For the Filling: 1 lb red potatoes peeled (cut into 1/4 inch cubes 500g); 2 Tbsp canola oil 30 mL; 1 tsp cumin seeds 5 mL; 1/2 cup finely chopped red onion 125 mL; 1 Tbsp finely chopped fresh ginger 15 mL; 1 medium carrot (finely chopped 1); 1/2 cup frozen green peas (no need to thaw 125 mL); 1/4 cup finely chopped fresh cilantro leaves and tender stems 60 mL

This is a wonderfully easy way to bring home the concept of samosas (India’s signature appetizer of pastry shells filled with seasoned potatoes and peas) into our harried western kitchens without the labour of making your own pastry shell. The phyllo cups offer not only an elegant presentation, but also an airily crispy contrast to the minty potatoes and peas.

Chili-Spiked Potatoes in Phyllo cups

Prep Time 10

Cook Time 15

Total Time 25

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Servings

Ingredients

For the Phyllo Cups: 4 sheets frozen phyllo dough thawed
canola oil for brushing
For the Filling: 1 lb red potatoes peeled cut into 1/4 inch cubes 500g
2 Tbsp canola oil 30 mL
1 tsp cumin seeds 5 mL
1/2 cup finely chopped red onion 125 mL
1 Tbsp finely chopped fresh ginger 15 mL
1 medium carrot finely chopped 1
1/2 cup frozen green peas no need to thaw 125 mL
1/4 cup finely chopped fresh cilantro leaves and tender stems 60 mL

Instructions

Preparation

1 Preheat the oven to 350F (180C).2 Place 1 phyllo sheet on a cutting board; liberally brush with canola. Top with the remaining sheets, stacking one at a time and liberally brushing each with canola. Cut the stacked sheets into 12 squares. 3 Mold the squares into standard-sized muffin cups, allowing the pointed ends to extend above the cups. Bake until golden brown, 10 to 12 minutes. Let them cool in the pans on a wire rack.4 Cover the potatoes with water in a medium-sized saucepan and bring to a boil over medium-high heat. 5 Cook them, uncovered, until just tender but still firm, 5 to 8 minutes; drain and rinse with cold water to stop them from cooking further.6 Heat the canola oil in a large-sized skillet over medium high heat. Add the cumin seeds and let them sizzle, turn reddish brown, and smell fragrant, 10 to 15 seconds.7 Stir in the potatoes and the remaining ingredients, except the lime juice, and cook, uncovered, until the potatoes are just warm, 1 to 2 minutes. Stir in the lime or lemon juice.8 Spoon 1/4 cup (60 mL) filling into each prepared phyllo cup and serve immediately.

Special instructions

This is a wonderfully easy way to bring home the concept of samosas (India’s signature appetizer of pastry shells filled with seasoned potatoes and peas) into our harried western kitchens without the labour of making your own pastry shell. The phyllo cups offer not only an elegant presentation, but also an airily crispy contrast to the minty potatoes and peas.
Source: canolainfo.org