The Recipe:

Flip For Lemon Ginger Filo Turnover Samosas


By:  Ari  Bendersky  Editor in Chief  October 8th, 2013

Indian food has wonderful exotic and fragrant flavors, using spices like garlic, cumin, coriander and cilantro. Sure, it can maybe sometimes be a little spicy, but that's what adds to the thrill of eating it. These beautiful filo-wrapped samosas by Frontier Co-Op incorporate many of the favorite flavors and more. You can prep the potato filling the day before, but don't add in the cilantro until just before you roll the turnovers. These make for a great appetizer or even a meal. Top with a dollop of cucumber yogurt, a sweet tomato jam or your favorite chutney.

Lemon Ginger Filo Wrapped Turnover Samosas Recipe

Prep time: 20 minutes
Cook time: Approx 45 minutes
Yields: 18 turnovers

Ingredients:

  • 1 pound Yellow Finn potatoes, cut into 1/2 inch dice, about 3 cups 
  • 3 T vegetable or olive oil
  • salt and pepper
  • 1  large onion, diced, about 2 cups 
  • 1 T minced garlic 
  • 1 T grated fresh ginger 
  • 2  jalapeño chilies, seeded and finely chopped 
  • 2 tsp cumin seeds, toasted and ground
  • 2 tsp coriander seeds, toasted and ground
  • 1/2 cup peas, fresh or frozen 
  • 1/2 cup water 
  • 1 T fresh lemon juice 
  • 2 to 3 T chopped cilantro 
  • 9  sheets frozen filo dough, thawed in the refrigerator overnight 
  • 1/4 cup unsalted butter, melted and kept warm 

Instructions:

  1. Preheat oven to 400 degrees.
  2. Toss potatoes in a baking dish with 1 1/2 T of the oil, 1/2 tsp of salt and a pinch of pepper. Roast until tender, about 20 minutes. Remove from the oven. Lower the heat to 375 degrees.
  3. Heat the remaining oil in a large sauté pan and add the onions, 1/4 tsp salt and a pinch of pepper. Sauté over medium heat until the onions begin to soften, 3-4 minutes. Add garlic, ginger, jalapeños, cumin and coriander and cook 1 minute longer. Stir in the peas, potatoes and water. Lower heat, cover pan and cook until peas are tender, 3-4 minutes. Transfer to a bowl. When cool, season with the lemon juice, cilantro and salt and pepper to taste.
  4. To assemble the turnovers, lay the filo sheets on a clean work surface and cover with a damp cloth.
  5. Lay a single sheet of filo out and brush it lightly with butter. Place two more sheets on top and brush with butter. Cut the sheets crosswise into 6 strips.
  6. Place a heaping tablespoon of filling at the end of each strip then fold over at a 45-degree angle to form a triangle. Roll them loosely so the filling will have room to expand during baking. Keep folding at an angle until you reach the end of the strip, trimming any excess filo. Make the rest of the turnovers in the same way, brush them with butter and place on a parchment-lined baking sheet. The turnovers can be refrigerated or frozen at this point for later baking.
  7. Bake until golden and crisp, about 15 minutes.

*Recipe by Annie Somerville, reprinted by Scribner for Frontier Co-op.

 

Ari Bendersky

Editor in Chief

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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