South Asian Potato and Spring Pea Samosas

1. 1

   Heat the oil in a large skillet over med-high heat.

2. 2

   Add the onion, ginger, and vinegar and saute for 3 minutes.

3. 3

   Add the peas, coriander, cumin, lemon zest, garam masala, salt, and chili powder and saute for 2 minutes.

4. 4

   Add the potatoes and cilantro and saute for 2 minutes.

5. 5

   Adjust seasoning to taste; transfer mixture to a bowl and set aside.

6. 6

   Whisk together the butter, tahini, mustard, and 3 tablespoons water until smooth; set aside.

7. 7

   Preheat oven to 400.

8. 8

   Unroll and cover the phyllo sheets with a damp clean kitchen towel.

9. 9

   One at a time, lay a phyllo sheet flat on a clean surface and very lightly brush with the melted butter mixture.

10. 10

    Fold in one-third of the phyllo lengthways toward the middle.

11. 11

    Very lightly brush again with the butter mixture and fold in the other side to make a long triple-layered rectangle.

12. 12

    Place 1 rounded tablespoon of the vegetable mixture at one end of the long rectangle, leaving about 1-inch border.

13. 13

    Take the right corner and fold diagonally to the left, encasing the filling and forming a triangle.

14. 14

    Then fold along the upper crease of the triangle, and continue folding in this manner until you reach the end of the long rectangle.

15. 15

    Place on a parchment paper-lined baking sheet and very lightly brush the outer surface with the remaining butter mixture; repeat with remaining phyllo sheets and filling.

16. 16

    Bake until crisp and golden brown, about 25 minutes, rotating halfway through the baking process.

17. 17

    Place the samosas on a large platter and serve.

* Per serving · 4 servings · Values may vary.