Indian Puff Pastries Stuffed With Spicy Vegetable Filling

• 4 sheets Phyllo dough puff pastry sheets
• 1/4 cup water of milk to seal the edges
• 1 butter or egg for brushing the pastry
• 2.5 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin
• 1/4 teaspoon Asafoetida
• 8-10 curry leaves
• 1 Green chili, finely shopped
• 1 teaspoon ginger-garlic paste
• 1/3 cup cashews
• 1.5 teaspoons garam masala/curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder
• 1 tablespoon lime/lemon juice
• salt to taste
• 3 boiled, peeled and mashed potatoes
• 1/2 cup peas
• 1/2 cup corn
• 2 finely chopped or shredded carrots
• 1/4 cup cilantro (optional)

1. Heat oil in a saucepan over medium heat.
2. . Add cumin and mustard seeds. Cook until they sizzle and crackle.
3. Add Hing(Asafoetida), curry leaves, green chilis, and ginger-garlic paste, and mix on low heat for ~30 secs.
4. Add turmeric, red chili powder, and garam masala. Stir in peas, corn, and carrots. Mix well and let them saute for about 2-3 mins on medium flame.
5. Finally, add mashed potatoes, mix everything well and cook/saute the mixture for 5-10 minutes to blend everything together.
6. Turn off the heat, add cilantro, mix, and cool the mixture before ready for stuffing.
7. Thaw the sheets according to packet instructions and preheat using packets temp settings.
8. Cut the sheets into squares or shape desired.
9. Add the desired amount of filling, fold the sheets, and seal the edges using water or milk.
10. Brush each pastry with butter or eggs.
11. Put them in the oven for 15 mins or however long they take to bake

pastry sheets, water, butter, oil, mustard seeds, cumin, asafoetida, curry, green chili, gingergarlic, cashews, garam masala, turmeric, red chili powder, limelemon juice, salt, potatoes, peas, corn, carrots, cilantro

Taken from food52.com/recipes/80761-indian-puff-pastries-stuffed-with-spicy-vegetable-filling (may not work)