Potato and Pea Phyllo Triangles Recipe

Learn how to make these homemade crispy phyllo triangles with a spiced potato and pea filling. This easy baking recipe features flaky pastry wrapped around a savory filling, perfect for entertaining. The best vegetarian appetizer that combines Indian flavors with Mediterranean pastry techniques for foolproof results every time.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

25 mins

Serves:

24 triangles

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">300g potatoes, peeled and diced into 1cm cubes</li> <li class="ingredients-single-item">150g frozen peas</li> <li class="ingredients-single-item">2 tbsp vegetable oil</li> <li class="ingredients-single-item">1 medium onion, finely diced</li> <li class="ingredients-single-item">2 cloves garlic, minced</li> <li class="ingredients-single-item">1 tsp cumin seeds</li> <li class="ingredients-single-item">1 tsp ground coriander</li> <li class="ingredients-single-item">1/2 tsp turmeric</li> <li class="ingredients-single-item">1/2 tsp garam masala</li> <li class="ingredients-single-item">1/4 tsp chili powder (adjust to taste)</li> <li class="ingredients-single-item">1 tbsp fresh lemon juice</li> <li class="ingredients-single-item">3 tbsp fresh cilantro, chopped</li> <li class="ingredients-single-item">Salt and pepper to taste</li> <li class="ingredients-single-item">12 sheets phyllo pastry, thawed if frozen</li> <li class="ingredients-single-item">60g unsalted butter, melted</li> <li class="ingredients-single-item">1 tbsp sesame seeds (optional)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Sharp knife or pizza cutter</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. Begin by boiling the diced potatoes in salted water for about 8-10 minutes until just tender but not mushy – they should hold their shape but be easily pierced with a fork. Drain well and set aside in a large mixing bowl. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Heat the vegetable oil in a medium frying pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant – this blooms their essential oils, releasing maximum flavor into the dish. Add the finely diced onion and cook for 5-6 minutes until soft and translucent but not browned. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the minced garlic to the pan and cook for another minute until aromatic. Stir in the ground coriander, turmeric, garam masala, and chili powder. Cook the spices for about 30 seconds to toast them slightly and release their flavors. This quick cooking prevents the spices from becoming bitter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the frozen peas to the spiced onion mixture and cook for 2-3 minutes until the peas are bright green and heated through. Transfer this mixture to the bowl with the potatoes. Add the lemon juice, chopped cilantro, salt, and pepper. Using a fork or potato masher, gently mash about half of the potatoes while leaving some chunks for texture. Mix everything together thoroughly and taste for seasoning, adjusting if necessary. Allow the filling to cool completely before assembling – hot filling will make the phyllo soggy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Prepare your work surface for the phyllo pastry. Unroll the phyllo sheets and cover with a slightly damp kitchen towel to prevent them from drying out – this is crucial as dry phyllo will crack and break. Take one sheet and place it on your work surface with the long edge facing you. Brush it lightly with melted butter, which creates the flaky layers when baked. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Place another sheet of phyllo directly on top of the first and brush with butter again. Cut the stacked sheets lengthwise into 4 equal strips using a sharp knife or pizza cutter. Each strip will be approximately 10cm wide and 30cm long. Keeping the remaining phyllo covered at all times prevents it from becoming brittle. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Place a heaped tablespoon of the potato filling at the bottom corner of each strip. Fold the corner of the pastry diagonally over the filling to form a triangle. Continue folding the strip like a flag, maintaining the triangle shape until you reach the end. The tight, neat folds will help seal in the filling and create a professional appearance. Tuck any loose ends underneath. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Place the completed triangles seam-side down on the prepared baking sheets, leaving about 2cm between each. Brush the tops generously with melted butter – this ensures even browning and that characteristic phyllo crispness. Sprinkle with sesame seeds if using. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake in the preheated oven for 20-25 minutes, rotating the pans halfway through, until the triangles are golden brown and crispy. Keep a close eye after the 15-minute mark as phyllo can go from perfectly golden to burnt quite quickly. Allow to cool on the baking sheets for 5 minutes before transferring to a serving platter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Serve warm with a cooling yogurt dip if desired. These triangles are best enjoyed fresh from the oven when they're at their crispiest, but they can also be made ahead and reheated in a 160°C (320°F) oven for 10 minutes to restore their crispness. Any leftovers can be stored in an airtight container and refrigerated for up to 3 days. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Potato and Pea Phyllo Triangles?

These triangles use potatoes, peas, onion, garlic, aromatic Indian spices (cumin seeds, coriander, turmeric, garam masala), fresh cilantro, lemon juice, phyllo pastry and butter. Optional ingredients include sesame seeds for topping and ingredients for a yogurt dipping sauce.

How to cook Potato and Pea Phyllo Triangles at home?

Learn how to cook Potato and Pea Phyllo Triangles by first preparing a spiced potato-pea filling, then assembling by folding buttered phyllo sheets into neat triangles. Bake at 190°C for 20-25 minutes until golden and crispy. The key is keeping the phyllo covered with a damp towel while working to prevent it from drying out, and ensuring your filling is completely cool before assembly.

Can phyllo triangles be made ahead and frozen for later?

Yes! These triangles freeze beautifully. Prepare them completely but don't bake. Arrange on a baking sheet, freeze until solid, then transfer to freezer bags. They'll keep for up to 3 months. When ready to serve, bake straight from frozen at 190°C for about 25-30 minutes until golden and crispy.

What's the difference between samosas and these phyllo pastry triangles?

Traditional samosas use a sturdier dough that's often fried, while these phyllo triangles use ultra-thin, layered pastry sheets that bake to a delicate crispness. The filling is similar, but the phyllo creates a lighter, flakier texture with less oil than deep-fried samosas while maintaining the same delicious spiced flavour.

What's the best dipping sauce to serve with spiced potato pastries?

A cooling mint-yogurt raita works brilliantly—mix Greek yogurt with fresh mint, cucumber, and a pinch of cumin. Alternatively, try sweet mango chutney, spicy tomato chutney, or tangy tamarind sauce. These sauces balance the aromatic spices in the filling and complement the crispy pastry perfectly.

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