Potato and Pea Phyllo Triangles Recipe

<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>

<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>

<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>