- 4 tablespoons butter, divided
- 1 small onion, finely diced
- 1 clove garlic, mashed
- 1 teaspoon curry powder
- 1 1/2 cups cold mashed potatoes
- 1/2 cup diced leftover steamed, roasted or grilled vegetables or frozen peas
- salt and pepper
- 4 sheets Phyllo dough
1) Preheat oven to 350.
2) In a medium sauté pan over medium heat, sauté onion, garlic and a pinch of salt in 1 tablespoon butter until onions are translucent, 3-5 minutes. Add curry powder and sauté until fragrant, about 30 seconds. Remove from heat. Add the mashed potatoes and vegetables or peas to the pan and stir with a fork to thoroughly combine ingredients. Season with salt and pepper and set aside.
3) Melt remaining butter in a heatproof ramekin or small saucepan and set aside. Lay a sheet of phyllo on the counter or a large cutting board, in front of you lengthwise.
4) Lightly brush the sheet with melted butter. (Be sure to cover the remaining sheets of phyllo with a damp paper towel to keep them from drying out as you work). Using a pizza cutter or sharp knife, cut the phyllo sheet vertically into approximately 3” strips (you should have 6 strips). Place 1 tablespoon of the filling at the bottom of each strip. Fold the phyllo diagonally over the filling to form a triangle. Continue to fold the filled triangle over the phyllo, maintaining a triangular shape. Don’t worry if the wrapping job is imperfect – they’ll still cook up tasty. Repeat with remaining sheets of phyllo.
5) Place filled triangles on a cookie sheet and brush with remaining butter. Bake for 15-20 minutes until golden and crisp. Can be served immediately or at room temperature, with a Mint-Cilantro Chutney, if you like.
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