Vegetable Samosas

14 Sheets of phyllo pastry, thawed and wrapped in a damp dish towel
oil for brushing the pastries
3 large potatoes, boiled and roughly mashed
3/4 cup frozen peas, thawed
1/3 cup frozen corn, thawed
1 tsp curry powder
1/2 tsp cumin
1 small onion, finely chopped
2 fresh green chiles, finely chopped (I used jalapenos)
2 Tbsp cilantro leaves, chopped
2 Tbsp fresh mint leaves, chopped
juice of 1 lemon
salt, to taste

You can make the filling ahead of time by mixing all the ingredients together in a bowl and letting it sit overnight in the fridge. Be VERY careful when working with jalapenos or any hot pepper. Wear gloves or be sure to wash your hands very well after cutting them. Do not touch your face or your eyes when you have pepper oil on your hands. IT WILL HURT! If you don't like a lot of spice, remove the seeds and the pith from the peppers.

1) Preheat the over to 400. Cut each of the phyllo pastry in half lengthwise and fold each piece in half lengthwise to make 28 thin strips. Lightly brush with oil.

2) Using one strip of the pastry at a time, place 1 Tbsp of the filling mixture at one end and fold the pastry diagonally over. Continue folding to form a triangle shape. Brush the samosas with oil. Bake for 10-15 minutes, until golden brown.

Number of Servings: 28

Recipe submitted by SparkPeople user SATYAGRAHA.