2 cups boiled potato
1/4 cup cooked peas
1/4 cup chopped fresh cilantro
1 Japanese curry paste cube
1 tbsp of dried toasted spices: black mustard,coriander seeds, caraway seeds, cumin seeds, ground nutmeg
2 tbsp oil
3/4 cup water or vegetable stock
1 box of Fillo Sheets
1/4 cup oil or vegan butter
In medium high heat toast the dried spices in oil for 1 minutes then turn the heat to low until you hear the spices pop and crackle, add stock and curry cube and stir until the curry dissolves. Turn the heat up to high, add potato, cilantro, and peas, stir until potato is well coated and remove from heat to cool. Trim fillo sheets into 2 1/2 inch strips, layer 5 strips of fillo sheets together. Place 1 tbsp of curry potato filling on the end of the strip toward you, fold right corner to the left edge forming a triangle. Keep rolling until the entire strip is folded into the triangle. Place the triangles on a baking sheet and dab top and bottom of each triangle with vegan butter. Bake at 375 degrees for 20 minutes until golden brown, serve hot.
1/4 cup cooked peas
1/4 cup chopped fresh cilantro
1 Japanese curry paste cube
1 tbsp of dried toasted spices: black mustard,coriander seeds, caraway seeds, cumin seeds, ground nutmeg
2 tbsp oil
3/4 cup water or vegetable stock
1 box of Fillo Sheets
1/4 cup oil or vegan butter
In medium high heat toast the dried spices in oil for 1 minutes then turn the heat to low until you hear the spices pop and crackle, add stock and curry cube and stir until the curry dissolves. Turn the heat up to high, add potato, cilantro, and peas, stir until potato is well coated and remove from heat to cool. Trim fillo sheets into 2 1/2 inch strips, layer 5 strips of fillo sheets together. Place 1 tbsp of curry potato filling on the end of the strip toward you, fold right corner to the left edge forming a triangle. Keep rolling until the entire strip is folded into the triangle. Place the triangles on a baking sheet and dab top and bottom of each triangle with vegan butter. Bake at 375 degrees for 20 minutes until golden brown, serve hot.
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