Vegetable Samosas

• 2 tbsp vegetable oil
• 1 None onion, chopped
• 1 clove garlic, chopped
• 1 None potato, peeled and cubed
• 1 None carrot, peeled and cubed
• 1 None parsnip, peeled and cubed
• 3/4 cup frozen peas
• 1 tbsp medium curry paste
• 1 None lemon, peel grated and lemon juiced
• 3 tbsp chopped cilantro
• 4 sheets phyllo dough
• 3 tbsp butter, melted
• None None Oil, for shallow frying
• None None Mango chutney, to serve

1. Heat the oil in a large skillet on medium heat. Add the onion; cook for 5 mins, stirring until golden. Add the garlic, potato, carrot, parsnip and peas. Cook for 3 mins.
2. Add the curry paste, lemon peel and juice and 2/3 cup water. Add a pinch of salt. Cover and simmer for 10-15 mins or until the vegetables are just tender. Stir in the cilantro. Cool.
3. Unroll the phyllo dough. Cut stack of sheets in half crosswise for a total of eight 14 x 4 inch rectangles. For each samosa, brush a rectangle with butter; place a spoonful of vegetables at one end. Bring a corner diagonally across the filling to enclose it and form a triangle. Repeat, folding over the phyllo around the filling and brushing with butter as required. Repeat to make 8 samosas.
4. Heat oil in the large skillet on medium heat. Add samosas, 4 at a time; cook for 3-4 mins, turning once, until golden brown on both sides. Drain on paper towels. Serve warm or at room temperature with mango chutney.

vegetable oil, onion, clove garlic, potato, carrot, parsnip, frozen peas, curry paste, lemon, cilantro, phyllo, butter, oil, mango

Taken from recipes-plus.com/api/v2.0/recipes/28958 (may not work)