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1
In a large skillet, heat olive oil over medium high heat.
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2
Add onions, garlic and carrots into the pan and saute for 4-5 minutes, until softened.
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3
Add chopped potatoes, celery and spices and continue to saute for 3-4 minutes.
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4
Add broth 1/2 cup at a time and allow to reduce slightly prior to adding more.
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5
After adding final 1/2 cup broth, whisk in the cornstarch and reduce heat to medium low.
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6
Cook until liquid has thickened and potatoes are softened.
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7
Remove from heat and set aside.
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8
Preheat oven to 350 F.
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9
Lay out one sheet of phyllo dough on a clean cutting board.
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10
Spray dough lightly with olive oil spray, then lay another sheet on top and repeat spraying.
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11
Add a final layer of dough and press sheet down evenly.
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12
Cut layered sheets in half lengthwise.
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13
To each layered strip, place 2 tablespoons of filling diagonally across the top of the strip.
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14
Fold the top corner of the strip over the filling so that a triangle is formed.
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15
Gently fold the filled triangle over onto the rest of the strip and continue to fold so that a triangle turnover is formed.
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16
See my related blog link for photo tutorial.
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17
Place pasty on a baking sheet that youve sprayed lightly with baking spray, then repeat for remaining pasties.
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18
Prior to baking, spray each pasty lightly with olive oil spray.
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19
Bake for about 15 minutes or until each side is lightly browned, flipping halfway through.
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20
Serve with ketchup (my frenemy) or gravy for dipping!
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21
Nutrition Information per 1 pasty: 154 calories, 2.8 g fat, 6 g protein, 27 g carbohydrates, 2.5 g fiber, 150 mg sodium
